Meatballs in curry cream sauce

Name: Meatballs in curry cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 75 g unpeeled almonds; 75 g Raisins; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp ground cumin; 2 TABLESPOONS Oil; 1-1 1/2 TSP. Curry Powder; 1/2 l Vegetable broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 1/4 collar Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 Onion
75 g unpeeled almonds
75 g Raisins
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp ground cumin
2 TABLESPOONS Oil
1-1 1/2 TSP. Curry Powder
1/2 l Vegetable broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
1/4 collar Parsley

Directions

1
Soak the rolls in warm water. Peel and finely chop the onion. Chop the almonds coarsely. Wash and drain the raisins. Knead the minced, squeezed roll, onion, egg, 1/3 of the almonds and half of the raisins with the dough hooks of the hand mixer.
2
Season with salt, pepper and cumin. Form meatballs from the dough with wet hands. Heat the oil in a large pan. Fry the meatballs on all sides, turning them over. Dust with curry and add the remaining almonds and rosi.
3
Deglaze with stock and cream and simmer for about 8 minutes. Stir in sauce thickener, bring to the boil again and season with salt, pepper, sugar and curry. Wash parsley, shake dry and chop finely.
4
Arrange the meatballs with the sauce and serve sprinkled with parsley. Flat bread goes well with it.