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Meatballs to the disk with potatoes

Gastronomy
| 17 February, 2020 |

Ingredients:

Olive oil
Salt
Pepper
Albóngidas:
Minced meat 1 kilo
Onion 1
Garlic 6 cloves
Parsley 1 tied
Red Morron ½
Carrot 1
Paprika
Ground chili

Garrison:

Potato 1 kilo
Tomato puree 1 litre
Vegetable broth c/n

Procedure

For the meatballs, place the meat in a bowl and grate the vegetables (garlic, onion, bell pepper and carrot), season and knead for 10 minutes until a firm dough is obtained.

Assemble the balls and cook on disc with olive. Add tomato puree, sliced potatoes and broth, season and cook until potatoes are tender. Add broth during cooking if necessary.

Fuente/Imagen: Cocineros Argentinos

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