Quick veal balls

1 Ecodose of whole milk,

50gr soft bread crumbs,

300gr minced veal

1 egg,

2 tablespoons grated Roman Pecorino,

2 chopped garlic cloves,

3 – 4 sprigs of rosemary,

3 – 4 basil leaves,

1 Ecodose of water,

4 potatoes,

1 carrot,

1 Ecodose of tomato pulp.

50gr fresh or frozen peas,

Salt and pepper

1 Moisten the bread in the milk, then squeeze it and put it in a large bowl. Add the meat, egg, grated cheese, garlic, parsley and basil after coarsely chopping with a knife. Season with salt and pepper then mix with a fork.

2 Moisten your hands and start making a lot of small balls.

3 Pour the Ecodose of water in the open cooker. Add the potatoes, peeled and cut into chunks, the carrots peeled and cut into rounds, the tomato pulp and a little salt. Heat the whole on a medium fire, without the lid. Add the balls and peas, then close the lid and cook for 11 minutes after the hiss.

4 Turn off the heat, let the steam vent gradually, then open the cooker and let the sauce thicken a little as needed. Season with a little oil and add salt and pepper to taste before serving.