Meatballs filled with feta cheese, carrots and mashed potatoes

Name: Meatballs filled with feta cheese, carrots and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 washer Toast bread (30 g); 1 (60 g) Onion; 450 g Beefsteak minced meat; 1 egg (size S); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 60 g Feta cheese light (9,5 % fat); 750 g Potatoes; 400 g Carrots; 150 g Spring onions; 1 TABLESPOON Olive oil; 3 tablespoons (10 g each) white balsamic vinegar; 250 ml Vegetable broth (instant); 150 ml low-fat milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 1 pinch Sugar; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 washer Toast bread (30 g)
1 (60 g) Onion
450 g Beefsteak minced meat
1 egg (size S)
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
60 g Feta cheese light (9,5 % fat)
750 g Potatoes
400 g Carrots
150 g Spring onions
1 TABLESPOON Olive oil
3 tablespoons (10 g each) white balsamic vinegar
250 ml Vegetable broth (instant)
150 ml low-fat milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
1 pinch Sugar
baking paper

Directions

1
Soak bread in lukewarm water for about 2 minutes. Peel and finely dice the onion. Squeeze out the bread well and knead with minced meat, egg and onion. Season well with paprika and salt. Drain feta cheese and cut into small cubes. Form 12 meatballs from the dough. Press a hollow into each ball and add a few cheese cubes.
2
Close the hollow and form the meatballs into round shapes again. Press a little flatter on the work surface. Put the meatballs on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. In the meantime, peel and chop the potatoes and cook them in boiling salted water for about 15 minutes. Peel and wash carrots and cut them into sticks. Clean and wash spring onions and cut them into rings. Heat oil in a coated pan and sauté spring onions in it. Add the carrots. Deglaze with vinegar. Add vegetable stock. Cook vegetables for about 8 minutes. Meanwhile drain the potatoes and let them evaporate a little.
3
Heat oil in a coated pan and sauté spring onions in it. Add the carrots. Deglaze with vinegar. Add vegetable stock. Cook vegetables for about 8 minutes. Meanwhile drain the potatoes and let them evaporate a little. Warm the milk lukewarm and add it to the potatoes. Mash potatoes, season with salt, pepper and nutmeg. Wash parsley, dab dry and chop finely. Stir into the puree. Season carrot vegetables with salt, pepper and sugar. Arrange mashed potatoes, carrot vegetables and meatballs on plates. Serve garnished with parsley
4
Warm the milk lukewarm and add it to the potatoes. Mash potatoes, season with salt, pepper and nutmeg. Wash parsley, dab dry and chop finely. Stir into the puree. Season carrot vegetables with salt, pepper and sugar. Arrange mashed potatoes, carrot vegetables and meatballs on plates. Serve garnished with parsley