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The day mini quiches prestige are Monday's version of Sunday dinner. Often after dinner prestige are redundantly cooked potatoes and meat. In this recipe I show my idea for the development of yesterday's prestige dinner, in the form of more attractive than reheating in a pot :)
0.5 kg of ground pork shoulder 1 egg 1 medium onion eco few tablespoons jaglanych flakes or bread crumbs 1 teaspoon dried thyme salt and pepper to taste 2 bay leaves 3 grains allspice flour to the rolling oil for frying meatballs meatballs to the sauce, soy sauce
Onion cut into small cubes, fry in a pan until tender, set aside to cool. To the meat add egg, fried onions, millet prestige flakes - very thoroughly. Then add the thyme, salt and pepper - mix well again weight on meatballs. Moistened hands, form the meatballs and coat in flour. Fry the meatballs on a tight hot pan, in a little oil, then put them in a pot. After frying meatballs to the pan, pour a glass of water and boil. The contents of the pan to pour into the pan with the meatballs. For the meatballs, add enough water to hid them. Add allspice, bay leaves and salt. The meatballs simmer for 20-30 minutes. Remove the meatballs from the pan, strain the sauce in which it is cooked. The sauce season with soy sauce and pepper, possibly slightly thicken with flour. Put the meatballs to the sauce again.
Boiled potatoes prestige with butter and knead milk for mashed potatoes. Lightly season with salt. For each bowl for the casserole, add the 3 meatballs and a few tablespoons of the sauce (it should fill the bowl to a maximum of half the height). Puree place on meatballs, casseroles prestige level the surface and drizzle with oil. Bake at 190 degrees for 30 minutes - for browning the surface of the mini casseroles.
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