Leek meatballs with carrot-onion vegetables

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash and peel the potatoes and cook them in little boiling salted water for 15-20 minutes. Peel, wash and thinly slice the carrots. Peel and slice the onion. Wash the leek and chop finely.

2. 2

   Knead the minced meat, curd, leek, except for a teaspoon, salt, pepper and paprika. Form a meatball with wet hands. Heat oil in a coated pan and fry the meatball for about 5 minutes on each side.

3. 3

   Steam carrots in little boiling salted water. Wash parsley and chop finely except for something for the garnish. Add the onion to the meatball shortly before the end of the frying time and fry briefly.

4. 4

   Then mix with the drained carrots. Arrange everything on a plate and sprinkle the carrots with parsley. Serve garnished with parsley leaves.