Ingredients
- 300 g mixed minced meat (beef, pork)
- 1 onion
- 1 clove of garlic
- 1 egg
- 50 g breadcrumbs (Panko )
- 1 ts mild paprika powder
- salt, pepper
- 250 g savoy cabbage
- 150 g white mushrooms
- 200 g Orecchiette
- 350 ml vegetable broth
- 100 ml cream
- 1 tbs hot mustard
- shaved Parmesan to taste
Preparation
1. Peel and finely chop the onion and garlic and place in a bowl with the minced meat, egg and Panko. Season with paprika powder, salt and pepper and mix everything well.
2. Shape the mince mixture into twelve balls.
3. Clean the savoy cabbage and cut into strips. Clean the mushrooms with a brush or cloth and cut into strips.
4. Heat the pot on highest level up to the roasting window, switch to a low level and roast meatballs uncovered on both sides. Remove the meatballs from the pot.
5. Spread the mushrooms over the bottom of the pot, then sprinkle over the Orecchiette. Pour the savoy cabbage over the Orecchiette and do not stir.
6. Mix the vegetable stock, cream and mustard and pour over the top. Spread the meatballs over the savoy cabbage and close with lid.
7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 13 minutes in the vegetable area
8. At the end of the cooking time, remove the meatballs, stir well and season with salt and pepper. Put the meatballs back into pot.
9. Sprinkle with Parmesan to taste and enjoy.
This recipe has been tested and approved by AMC.
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