Meatballs with Soft Cheese Puree


Purée Catupiry

3 boiled potatoes
½ Pack of Soft Cheese Original Catupiry
¼ cup of milk
1 teaspoon of salt


400g ground knuckle meat
½ onion peeled and cut into small cubes
1 teaspoon of salt
Ground black pepper to taste
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of wheat flour
2 cups of meat broth
Parsley, chopped to taste


Purée Catupiry:

In a food processor, beat the potatoes, the Catupiry, the milk and the salt.
If a processor is not available, mash the still-hot potatoes and run them through a sieve;
then incorporate the Soft Cheese Original Catupiry, milk and salt.


In a bowl, mix the meat, onion, salt and pepper; with the hands mold small meatballs with the meat;
In a saucepan, brown the meatballs in oil and reserve;
In the same pan, heat the butter and cook the flour quickly; add the meat broth and cook,
mixing continuously until thickened; Return the meatballs to the sauce and mix;
Serve the meatballs with the sauce over the puree and finish sprinkling the parsley.