Kohlrabi in tomato mozzarella cream with meatballs

Name: Kohlrabi in tomato mozzarella cream with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 500 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice; 2 TABLESPOONS Oil; 1 kg Kohlrabi; 1 Bag of tomato mozzarella soup; 7-10 Tbsp coarse pepper and basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
500 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice
2 TABLESPOONS Oil
1 kg Kohlrabi
1 Bag of tomato mozzarella soup
7-10 Tbsp coarse pepper and basil

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and chop the onion. Knead minced meat, breadcrumbs, onion, egg, mustard and 2 tablespoons of water. Season with salt and pepper. Form about 20 meatballs. Heat 2 tablespoons of oil in a frying pan, fry the meatballs in it for about 5 minutes and keep warm. Peel kohlrabi and cut into sticks.
2
Wash 4 fine kohlrabi leaves and cut into strips. Cook the kohlrabi in boiling salted water for about 5 minutes. Stir soup powder into 400 ml boiling water and cook for 2 minutes at low heat. Drain rice and kohlrabi and arrange on plates with the meatballs. Pour sauce over vegetables and meatballs. Garnish rice with kohlrabi leaves. Sprinkle the sauce with coarse pepper and garnish with a basil leaf