Recipe: Microwave meatballs with creamy polenta

1 minute of reading Recipes
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Ingredients for meatballs:

  • 200 g minced beef
  • 100 g steamed champignons
  • grated cheese
  • aromatic herbs
  • breadcrumbs
  • 50 g prosciutto
  • 5 eggs
  • salt
  • pepper

Procedure:

  1. Place the minced beef, steamed champignons, some cheese, herbs, ham and eggs in a bowl. Season with salt and pepper to taste and mix everything thoroughly.
  2. Make balls out of the mixture, roll them in the breadcrumbs and put them on the Crisp plate. Finally, drizzle some oil over them.
  3. Place them in the microwave oven. For Jet Chef, Axent, Vitesse and Twin models, set the Crisp function for 15 minutes. For Max or Mini Built models, you will only need 14 minutes with the Crisp function.

Our tip! If you don’t have a microwave oven with Crisp function, you can also bake the meatballs in a conventional oven. Bake for about 15-20 minutes at 200 degrees C.

Tips for flavouring meatballs:

  • curry
  • chilli
  • mild paprika
  • hot paprika
  • minced caraway
  • pinch of cinnamon
  • Provencal herbs

What about a side dish?

Meatballs taste great with simple fresh bread and a vegetable salad. But if you prepare a tomato sauce to go with them, try pasta or rice. Or try something new - creamy polenta.

Creamy polenta

(4 portions)

  • about 200 g instant polenta
  • 200 ml vegetable cream, e.g. almond cream
  • salt, pepper
  • pinch of nutmeg

Bring the cream to the boil, add the polenta, flavour with the salt, pepper and nutmeg and stir for a minute or two until thick. Remove from the stove, divide onto the plates and serve along with meatballs.

Bon appetit!

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