Ingredients:

For the meatballs:

  • 150 g dried Legumes
  • 1 cup stock
  • 1 medium onion
  • 10 g fresh or frozen parsley
  • 2 eggs (100 g)
  • 50 g breadcrumbs
  • Salt and pepper
  • Flour
  • Oil

For the sauce:

  • 1 medium onion (125 gr)
  • 1 large carrot (150 gr)
  • Oil
  • Salt and pepper
  • 2 laurel leaves
  • 500 ml stock

Method:

Soak the legumes in boiling stock or microwave for 2 minutes. Crumble by blending in a food processer. Finely chop the onion and parsley and mix with the legumes. Season, add the eggs and mix well. Finally, stir the breadcrumbs evenly through the mixture.

Use a mixing spoon to form the meatballs and gently roll in flour. When they are ready, lightly fry in oil and put to one side.

For the sauce:

Chop the onion and carrot and sauté in two or three spoonfuls of olive oil. Season and stir until the onion is transparent. Add 250 ml stock and the two laurel leaves. Cook until soft then remove the laurel and blend. Pour the sauce into the pan and add the rest of the stock, stirring well.

Check the saltiness before adding the meatballs. Cook everything for 10 minutes and remove. They can be served alone or with rice, pasta or fries. Beware! Children find them irresistible…

Bon appétit

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