Capuchin with minced meat and piccalilli

Name: Capuchin with minced meat and piccalilli
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 25 g butter; 1 Scale Dutch meatballs 300 g; 2 bags Provencal stir fry mix a 400 g; 1 onion in rings; 1 look Capuchin (850 g), drained; 1 pot Piccalilly 335 g

A tasty Dutch recipe. The main course contains the following ingredients: meat, butter, Dutch meatballs (300 g), Provençal stir-fry mix (a 400 g), onion (in rings), capuchins ((850 g), drained) and piccalilly (335 g).

Ingredients

25 g butter
1 Scale Dutch meatballs 300 g
2 bags Provencal stir fry mix a 400 g

1 onion in rings
1 look Capuchin (850 g), drained
1 pot Piccalilly 335 g

Directions

Heat half of the butter in the woks fry the meatballs for 5 min.
Add the stir fry mix and stir fry 5 min.
Meanwhile, heat the remaining butter in a frying pan and fry the onion for 3 min.
Add the capuchin and warm for 3 min.
with it.
Divide the capuchins and the vegetable mixture over 4 large plates or bowls and add some piccalilli to taste..