Stewed peas and carrots with meatballs

Ingredients for Stewed peas and carrots with meatballs

Instructions for Stewed peas and carrots with meatballs

To prepare the Stewed peas and carrots with meatballs recipe, please follow these instructions:

Peel the carrots and cut them into small cubes.
Cook the vegetables in velsaltet water, about 10 minutes.

Tube fat and flour together. Stir in butter bun in the vegetables and stir until it is dissolved.

Add the chopped parsley, save a little for garnish. Cook the completion of 5 minutes. Season with salt. Sprinkle parsley over.

Meatballs: Stir the meat cool with salt – like 3-4 minutes. Stir the dry ingredients into the meat along with finely grated onion and eggs. Stir in the liquid a little at a time, and let rest in refrigerator at least forcemeat 1/2 hour.

Form forcemeat into meatballs and brown them in a hot pan with butter and oil about 2 minutes on each side. Turn down the heat, and fry the meatballs finished-about 4 minutes on each side. Meatballs should be cooked through.

Server completion with new potatoes and meatballs.