Boulettes d’agneau en sauce
avec purée onctueuse à l’oignon vert
Ces boulettes d’agneau sont accompagnées d’une riche sauce de cuisson, d’une purée de pommes de terre onctueuse, de pois et de maïs pour un souper absolument savoureux!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Agneau haché
600 g
Pommes de terre à chair jaune
6 cs
Crème sure
(Contient Lait)
12 g
Ail
113 g
Maïs en grains
227 g
Petits pois
2 pièce(s)
Concentré de bouillon de poulet
113 g
Oignon, haché
2 cs
Farine tout usage
(Contient Blé)
2 cc
Thym séché
2 pièce(s)
Oignons verts
Pas inclus dans votre livraison
4 cs
Beurre*
(Contient Lait)
2 cs
Huile*
4.5 cc
Sel*
1 cc
Poivre*
Informations nutritionnelles
Instructions
Arrive bientôt!
Meanwhile, combine lamb, thyme, half the green onion and half the garlic in a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper. Form the mixture into 16 1-inch thick meatballs.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then meatballs. Sear, turning meatballs often, until golden all over, 4-5 min. Remove pan from heat. Transfer meatballs to a parchment-lined baking sheet. Roast meatballs in middle of oven, until cooked through, 6-8 min.
Carefully wipe down the same pan and heat over medium heat. When hot, add 1 tbsp butter, then the peas, corn and remaining garlic. Cook stirring occasionally until the veggies are softened, 2-3 min. Season with salt and pepper. Set aside.
Reheat the same large non-stick pan over medium. When hot, add 1 tbsp butter then onions. Cook stirring often until the onions soften, 1-2 min. Sprinkle over Flour. Cook, stirring until coated. Add 1 1/4 cup water and the stock concentrates to pan. Cook stirring often until the gravy has thickened slightly, 2-3 min. Add the meatballs to the pan, carefully stirring to coat.
When potatoes are fork-tender, drain and return them to the same pot off the heat. Using a fork or potato masher, roughly mash 2 tbsp butter, sour cream and remaining green onions into potatoes. Season with salt and pepper. Divide the mash, veggies and meatballs with gravy between plates.