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Agristo crispy straight fries skin on |
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500 grams |
minced meat |
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1 |
egg |
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0.25 cup |
breadcrumbs |
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0.25 cup |
milk |
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1 clove |
garlic, finely chopped (for the meatballs) |
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2 cloves |
garlic, finely chopped (for the celery sauce) |
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0.5 |
onion, finely chopped (for the meatballs) |
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1 |
onion, finely chopped (for the celery sauce) |
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1 teaspoon |
dried oregano |
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Salt and pepper to taste |
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Vegetable oil for frying |
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2 stalks |
celery, finely chopped |
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1 cup |
chicken stock |
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0.5 cup |
cream |
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2 tablespoons |
butter |
Prepare the crispy straight fries skin on according to the cooking instructions.
Mix the minced meat, egg, breadcrumbs, milk, garlic, onion, oregano, salt and pepper in a bowl until everything is well combined.
Form the mixture into small meatballs, about the size of a ping-pong ball.
Heat a little vegetable oil in a skillet over medium-high heat.
Fry the meatballs in the hot oil until golden brown and cooked on all sides. This usually takes 10-15 minutes. Remove them from the pan and set aside.
In the same pan in which you fried the meatballs, melt the butter over medium-high heat.
Add the chopped onion, celery and garlic and sauté until softened, about 5 minutes.
Add the chicken stock and simmer until slightly reduced, about 5-7 minutes.
Stir in the cream and simmer for another 2-3 minutes until the sauce thickens. Season to taste with salt and pepper.