Meatballs-Curry
easy
50 mins
50 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 walnut-sized piece of ginger
- 300 g Mini carrots (Asia shop)
- 1 collar Spring onions
- 30 g Butter or margarine
- 1 TABLESPOON Curry
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Instant vegetable stock
- 2 TABLESPOONS Peanut cream
- 1 egg (size M)
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Peanuts (unsalted)
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp Curry
- 7-10 Tbsp edible flowers
Directions
- 1
Soak rolls in cold water. Peel ginger and grate finely. Peel and wash carrots and possibly cut them in half lengthwise. Clean and wash spring onion and cut into fine rings. Heat the fat in a pot.
- 2
Sauté the ginger, spring onions and carrots in it. Sprinkle with curry and flour and sauté. Deglaze with 1/2 litre water and bring to the boil. Stir in broth and peanut sauce and let everything simmer for about 10 minutes.
- 3
In the meantime, squeeze out the bread rolls and knead them with egg and minced meat. Season with salt and pepper. Form 32 balls from the dough with wet hands. Roast the peanuts in a pan without fat, take them out.
- 4
Heat the oil in a pan. Fry the meatballs until golden brown all around. Stir the crème fraîche into the vegetables. Season to taste with salt and pepper. Coarsely chop the peanuts. Add the meatballs to the sauce.
- 5
Sprinkle with peanuts. Sprinkle with curry and garnish with edible flowers. Serve with coriander rice.
Nutrition Facts
760 kcal
24 g
56 g
37 g
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