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Parsley meat balls

Second course

tempoready in: 15 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Novia® Vitamin

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INGREDIENTS FOR 4 PEOPLE

400gr minced meat

3 tablespoons grated Parmigiano Reggiano

3 tablespoons breadcrumbs

1 ecodose of water

5 tablespoons milk

a pinch of salt, freshly ground

15gr butter

1 tablespoon flour

2-3 fresh sprigs of parsley, finely chopped

 

PREPARATION

1, Put the minced meat, Parmigiano, bread crumbs,

milk and salt in a bowl and mix to combine. Use the mixture to

form balls of about 3 cm diameter.

2, Put the ecodose of water in the cooker, add the meat balls,

close with the lid and cook for 3

and a half minutes from the hiss. Turn off the heat, let it

vent and open the lid.

Remove the meat balls with 2 spoons and place them on a dish.

3, Turn the heat on at the lowest setting and add

the butter and flour to the cooking juices. Quickly mix with a

whisk for 1-2 minutes on medium heat until the sauce has

slightly thickened.

4, Remove the cooker from the heat, add salt

to taste. Transfer the meat balls into the pot with the

sauce and slightly shake the pot to cover them

evenly. Arrange them on a tray, sprinkle them with the

remaining sauce, add the chopped parsley and serve.

 

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