Broccoli and millet meatballs with carrot sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring millet, some salt and 800 ml of cold water to the boil and cook over medium heat for 20-30 minutes. Do not stir while cooking. Peel, wash and chop the potatoes. Cook potatoes in boiling salted water for about 20 minutes. Clean, peel and cut carrots into pieces. Peel onion and cut into pieces.

2. 2

   Heat 1 tablespoon of oil in a pan. Sauté onion and carrots in it. After approx. 3 minutes, deglaze with 100 ml broth and cook the carrots covered for 8-10 minutes until very soft. Wash and clean the broccoli and cut into very small florets. Blanch broccoli in salted water for 3-4 minutes and rinse with cold water. Remove rind from cheese and cut into small cubes. Knead millet, eggs, cheese, breadcrumbs, 1 tablespoon of sour cream and broccoli and season with salt and pepper. Form approx. 12 meatballs from the mixture. Heat 3 tablespoons of oil in a large frying pan and fry the meatballs, if necessary in 2 portions, for 10-12 minutes while turning. Drain the potatoes and keep warm. Cut bacon into strips and fry until crispy in a pan without fat. Add 1 tablespoon of sour cream and 250 ml broth to the carrots and puree.

3. 3

   Knead millet, eggs, cheese, breadcrumbs, 1 tablespoon of sour cream and broccoli and season with salt and pepper. Form approx. 12 meatballs from the mixture. Heat 3 tablespoons of oil in a large frying pan and fry the meatballs, if necessary in 2 portions, for 10-12 minutes while turning. Drain the potatoes and keep warm. Cut bacon into strips and fry until crispy in a pan without fat. Add 1 tablespoon of sour cream and 250 ml broth to the carrots and puree. Season sauce with salt and pepper. Serve the millet meatballs with the potatoes and carrot sauce and sprinkle with crispy bacon

Nutrition Facts

KCAL
660 kcal

CARBS
68 g

FATS
31 g

PROTEINS
28 g