Informations supplémentaires
35 min.
|
636 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat oven to 400°F. Peel and cut the potatoes into small cubes. Put in a pot and fill with enough water to cover. Bring to a boil and cook 12-15 minutes until tender. Drain. Mash with a potato masher, a knob of butter and some milk to taste. Add salt and pepper.
2. Setup
Chop the shallot and the parsley. Put the broth cube in 1 2P | 1.5 3P cups of water.
3. Cook the meatballs
Mix the pork with half of the shallot, salt and pepper. Make 3 to 4 small meatballs per person. Put on a lined sheet pan and bake in the oven for 12-15 minutes.
4. Cook the peas
Bring a small pot of water to a boil. Cook the green peas for 2 minutes. Drain then toss with a drizzle of oil or butter, some parsley, salt and pepper. Keep warm.
5. Make the sauce
Heat 1 2P | 1.5 3P tbsp of butter in the pan over medium heat. Cook the rest of the shallot for 2 minutes. Add the flour and spice mix and stir until combined. Add the broth and whisk until the sauce thickens. Add the cream and Dijon mustard and cook 2-3 minutes. Add salt and pepper.
6. Plate your dish
Serve the meatballs with the mashed potatoes, peas, sauce and parsley. To encourage your children's autonomy, serve each part of the meal family-style and let them make their own plate. Bon appétit!
280gGround Pork
100mlCream 18%
0.5unitFresh Italian Parsley
1unitShallot
15mlDijon Mustard
500gWhite Potato(es)
150gGreen Peas
1unitChicken Broth Cube(s)
16.5gSpice Mix (All-Purpose Flour,Onion Powder,Ground Nutmeg,)
What you need
pan, pot, strainer, sheet pan, potato masher, whisk
636 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
31g
48%
cholesterol
113mg
38%
fiber
5g
20%
protein
32g
saturated
14g
70%
sodium
1410mg
59%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg