Junior chef
Utensils
Apron
Bowl
Cooking spoon
Cup
Fork
Frying pan
Garlic press
Measuring cup
Pan
Paring knife
Peeler
Sieve
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mashed potatoes
Peel the potatoes, cut into approx. 2 cm pieces, cook (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Mash the potatoes with a potato masher or fork, season, cover and keep warm.
Meatballs
In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls. Heat a dash of oil in a non-stick frying pan. Add the meatballs in batches, fry for approx. 8 mins. all over. Remove and set aside.
Sauce
Peel and finely chop the onion, mince the garlic.Heat a dash of oil in the same frying pan. Add the onion and garlic, sauté for approx. 2 mins. Peel the carrots, cut into approx. 1 cm pieces, add to the pan along with peas, cook for approx. 2 mins.Add the tomato puree, cook brieflysprinkle with the flour, cook briefly.Pour in the stock and cream, bring to the boil. Reduce the heat, return the meatballs to the pan, cover and simmer for approx. 15 mins., stirring occasionally. Season the sauce, plate up.
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