Breaded meatballs with turnip vegetables

Name: Breaded meatballs with turnip vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Bread roll (from the previous day); 1 Onion; 500 g mixed minced meat; 2 Eggs (size M); 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 12 Mini-Mozzarella balls; 1 kg mixed variegated carrots; 2 TABLESPOONS Macadamia nut kernels; 100 g Panko (Japanese bread flakes); 5 TABLESPOONS Oil; 2 TABLESPOONS Butter; 2 TABLESPOONS Maple syrup; 2 TABLESPOONS Hazelnut kernels; 1/2 bunch Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 Bread roll (from the previous day)
1 Onion
500 g mixed minced meat
2 Eggs (size M)
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
12 Mini-Mozzarella balls
1 kg mixed variegated carrots
2 TABLESPOONS Macadamia nut kernels
100 g Panko (Japanese bread flakes)
5 TABLESPOONS Oil
2 TABLESPOONS Butter
2 TABLESPOONS Maple syrup
2 TABLESPOONS Hazelnut kernels
1/2 bunch Parsley

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead minced meat, roll, 1 egg, mustard and onion. Season with salt, paprika and pepper. Form approx. 12 smaller meatballs out of the minced meat mixture, put 1 mozzarella ball in the middle of each and form into balls.
2
Clean the carrots, leaving a little green, peel and wash. Cut the carrots in half lengthways and halve them crossways. Cook the carrots in boiling salted water for about 5 minutes.
3
Chop the nuts coarsely and mix with Panko. Whisk 1 egg in a deep dish. Turn the balls one after the other in flour, egg and the nut pancake. Heat oil in a large pan and fry the balls in it all around at medium heat for 5-7 minutes and keep warm.
4
Melt the butter in a pan. Remove the carrots from the water with a skimmer and drain them well and put them into the pan. Fry the carrots for about 2 minutes. Shortly before the end of the frying time, add maple syrup and let it caramelize.
5
Coarsely chop the hazelnuts. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Fold parsley and hazelnuts into the vegetables. Arrange carrots and meatballs on plates.
6
Schmand-Dip tastes good with it.