Recipe : Potato spinach and parmesan cream meatballs
Hello everyone, today recettescooking.com presents the following Recipe : Potato spinach and parmesan cream meatballs
Here is the recipe in detail:
For 12 people
TOTAL TIME: 35 mins
Preparation: 20 mins
Cooking: 15 mins
5 Firm-fleshed potatoes
50 g Spinach leaves
20 g Elle & Vire sweet Condé-sur-Vire butter
1 small onion, chopped
3 tbsp. tablespoon Elle & Vire Whole Thick Cream
4 tbsp. tbsp Grated Parmesan
Oil for frying
1 pinch Espelette pepper
Step 1: The meatballs:
Cook the potatoes with the skin in salted water. Peel them then mash them with a fork.
Step 2: Wash, dry and chop the spinach leaves.
In a skillet, heat the Elle & Vire mild Condé-sur-Vire butter and brown the sliced onion. Add the spinach and cook for 1 minute, stirring.
Step 3: Salt and pepper. Add the Elle & Vire Heavy Full Cream and the parmesan. Continue cooking until the parmesan is melted.
Leave to cool and refrigerate for 30 minutes.
Step 4: Form balls with the crushed potatoes, enclosing in the center 1 c. c. of creamed spinach.
Whisk the eggs in a deep plate and pour the breading into another plate.
Step 5: In a saucepan, heat the frying oil until it simmers.
Place the meatballs in the egg then roll them in the breadcrumbs.
Step 6: Fry the meatballs, stop cooking as soon as they are golden brown.
Just before serving, sprinkle with Espelette pepper.
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