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Vegetable Stew with Pork Meatballs and Quelitas biscuits



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 dish

Put some vegetable stew into a soup bowl with a meatball on top.

Decorate with sprigs of parsley.

Products Quely used in this recipe:

Receta Quely

For the vegetable stew

  • 1 finely chopped onion
  • 2 finely chopped cloves of garlic
  • 2 dessert spoons of extra virgin Estancia de Son Pons olive oil
  • 100 g. peas
  • 200 g. diced potatoes
  • 100 g. diced carrots
  • 4 diced artichoke hearts
  • 4 chopped prunes
  • 4 chopped dried apricots
  • ½ l. water or chicken stock
  • White pepper
  • ½ teaspoon sweet paprika
  • 1 teaspoon chopped parsley
  • 1 teaspoon flour

For the meatballs

  • 400 g. minced pork
  • 1 teaspoon chopped parsley
  • 1 egg
  • 8 Quelitas
  • 100 ml. milk
  • 100 g. Quely Picada biscuit crumbs with garlic and parsley
  • Ground cinnamon
  • Sunflower oil for frying

For the decoration

  • Sprigs of parsley

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