Spanish Potato Meatballs Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), preferably floury
- 500 g minced meat, mixed
- 60 g sultanas, soaked crushed
- 60 g pine nuts, partly rouhly chopped
- 1 egg (s)
- 50 g breadcrumbs
- 2 cloves garlic)
- some oregano
- 2 bay leaves
- some salt and pepper
- Flour
- olive oil
- 0.5 liter ½ water
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak the sultanas in water an hour before you start.
- Peel the potatoes and cut into small cubes, fry them in plenty of hot olive oil in a large, tall pan until they are brown.
- Meanwhile prepare the minced dough - come in: all the minced meat, breadcrumbs, egg, crushed garlic, the chopped half of the pine nuts and half of the softened and chopped sultanas, salt, pepper and (very important!) Oregano. Knead everything well, then shape as small meatballs as possible (approx. 3 cm) and roll them in a bowl filled with flour.
- Take the potatoes out of the pan and fry the floured meatballs until brown, adding olive oil if necessary. Meanwhile, lightly roast the remaining pine nuts in a separate pan and chop the parsley! When the dumplings are colored, add the potatoes, the remaining sultanas and the roasted pine nuts, dust everything with flour and fill the pan with water. Add bay leaves and season well with oregano, salt and pepper. Cover and let the dish stew for about 30 minutes. Finally stir in the chopped parsley.
- It also tastes great the next day warmed up, it`s worth making a lot of it!
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