Meatballs in carrot-orange sauce

Name: Meatballs in carrot-orange sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 350 g Carrots; 2 TABLESPOONS Butter or margarine; 2 untreated juice oranges; 250 ml Vegetable broth (glass or instant); 1 kg baby potatoes; 7-10 Tbsp Salt; 700 g mixed minced meat; 2 Eggs (size M); 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1 bunch of parsley; 7-10 Tbsp Sugar; 1 TEASPOON White wine vinegar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
350 g Carrots
2 TABLESPOONS Butter or margarine
2 untreated juice oranges
250 ml Vegetable broth (glass or instant)
1 kg baby potatoes
7-10 Tbsp Salt
700 g mixed minced meat
2 Eggs (size M)
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1 bunch of parsley
7-10 Tbsp Sugar
1 TEASPOON White wine vinegar

Directions

1
Peel onions and garlic. Peel and wash the carrots and cut them into small cubes. Finely dice 1 onion and garlic. Heat 1 tablespoon of fat in a pot. Sauté the carrot, garlic and onion cubes for 2-3 minutes.
2
1 Orange hot wash, dry grate and tear off from approx. 1/2 the peel in zests. Halve and squeeze the oranges. Deglaze carrots with stock and orange juice. After about 3 minutes, remove about 1/4 of the cubes and let them cool down.
3
Simmer the remaining carrots for 12-15 minutes. Peel potatoes, wash and cook in boiling salted water for about 20 minutes. Cut 1 onion into fine cubes. Knead minced meat, onion, eggs and breadcrumbs.
4
Season with salt and pepper. Form 20 balls from the chopping mass. Heat oil in a pan. Fry the balls for about 8 minutes while turning. Wash parsley, dab dry and put some leaves aside for garnishing.
5
Pluck remaining leaves from the stems, chop leaves coarsely. Puree the carrots with the chopping stick, pass through a sieve. Season to taste with salt, pepper, some sugar and vinegar. Fold in orange zest and carrot cubes.
6
Drain the potatoes and let them evaporate a little on the switched off hotplate. Add 1 tablespoon of fat to the potatoes, melt in it and sprinkle with chopped parsley. Arrange potatoes, meatballs and sauce on plates, garnish with remaining parsley leaves.