Vegetable stew with pork meatballs
For the vegetable stew
1 finely chopped onion2 finely chopped cloves of garlic2 dessert spoons of extra virgin olive oil100 g. peas200 g. diced potatoes100 g. diced carrots4 diced artichoke hearts4 chopped prunes4 chopped dried apricots½ l. water or chicken stockWhite pepper½ teaspoon sweet paprika1 teaspoon chopped parsley1 teaspoon flour
For the meatballs
400 g. minced pork1 teaspoon chopped parsley1 egg8 Quelitas100 ml. milk100 g. Quely Picada with garlic and parsleyGround cinnamonSunflower oil for frying
For the decoration
Sprigs of parsley
1 finely chopped onion2 finely chopped cloves of garlic2 dessert spoons of extra virgin olive oil100 g. peas200 g. diced potatoes100 g. diced carrots4 diced artichoke hearts4 chopped prunes4 chopped dried apricots½ l. water or chicken stockWhite pepper½ teaspoon sweet paprika1 teaspoon chopped parsley1 teaspoon flour
For the meatballs
400 g. minced pork1 teaspoon chopped parsley1 egg8 Quelitas100 ml. milk100 g. Quely Picada with garlic and parsleyGround cinnamonSunflower oil for frying
For the decoration
Sprigs of parsley
For the vegetable stew
Gently fry the onion, carrot and garlic in oil.Add the parsley, dried apricots and prunes, and season with salt and pepper.Add the paprika and flour, mix well and stir in the water. Bring to the boil.Add the potatoes and, 5 minutes later, the artichokes and peas.Simmer until all the ingredients are cooked through.
For the meatballs
Mix the pork mince with the egg, the parsley, the ground cinnamon and the biscuits, which have been soaked in milk and drained.Shape into meatballs and dip into the Quely Picada biscuit crumbs with garlic and parsley.Fry them in oil, remove and drain, and set aside.
Assembly of the dishPut some vegetable stew into a soup bowl with a meatball on top.Decorate with sprigs of parsley.
