Classic meatballs with carrot-porree-vegetables

Name: Classic meatballs with carrot-porree-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 Onion; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 500 g Carrots; 500 g Leeks (leek); 20 g Butter or margarine; 3/8 l Vegetable broth (instant); 100 g Whipped cream; 3 TABLESPOONS sauce thickener; 1 TABLESPOON Lemon juice; 1/2 bunch Parsley; 7-10 Tbsp Parsley and lemon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 Onion
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
500 g Carrots
500 g Leeks (leek)
20 g Butter or margarine
3/8 l Vegetable broth (instant)
100 g Whipped cream
3 TABLESPOONS sauce thickener
1 TABLESPOON Lemon juice
1/2 bunch Parsley
7-10 Tbsp Parsley and lemon

Directions

1
Soak rolls in cold water. Peel and finely chop the onion. Knead minced, squeezed out roll, onion and egg. Season with salt, pepper and paprika. Form 8 meatballs from the dough.
2
Heat the oil in a frying pan. Fry the meatballs in it at medium heat for about 15 minutes, turning from time to time. Clean, peel and cut the carrots into pieces. Clean, wash and cut leek into rings.
3
Heat the fat in a saucepan. Sauté vegetables in it. Add stock, bring to the boil and cook for 10 minutes. Add cream, stir in sauce thickener, bring to the boil again. Season to taste with lemon juice, salt and pepper.
4
Wash parsley, chop finely and add to the vegetables. Arrange meatballs and vegetables on plates. Garnish with parsley and lemon. Boiled potatoes taste good with it.