Summary

Ingredients

• 800 g potato (s)
• 3 carrot (s)
• 1 onion (s)
• some olive oil
• 0.5 ½ glass white wine, dry
• 1 bunch leaf parsley
• 1 pinch (s) saffron
• salt and pepper
• some vegetable broth
• 0.5 ½ roll, stale
• some milk to soak
• 250 g minced meat (veal)
• 250 g minced pork
• 1 egg (s)
• 3 tablespoon parmesan, grated

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Instructions

1. Peel the potatoes and carrots and cut them into cubes. Finely dice the onion.
2. Put some olive oil in a pan and sweat the onion cubes until translucent. Add the potato and carrot cubes and cook for 5 minutes while stirring. Deglaze with the wine and simmer until the wine has boiled away.
3. In the meantime, soak half the bun in milk. Chop the parsley, add half of it with the saffron, salt and pepper to the potatoes and stir in. Add the vegetable stock and simmer for 10 minutes with the lid closed.
4. Put the minced meat with the squeezed bun, egg, cheese and half of the remaining parsley in a bowl and knead everything together. Season with salt and pepper. Shape the dough into walnut-sized balls and add to the vegetables in the pan. Cover and simmer for approx. 10-15 minutes. Sprinkle with the remaining parsley before serving.