Meatballs in curry sauce

Name: Meatballs in curry sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 500 g Carrots; 1 medium onion; 30 g Butter or margarine; 1 TABLESPOON Curry; 2 TABLESPOONS Flour; 2 TABLESPOONS clear broth (instant); 500 g Mixed minced tmeat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Sesame seeds; 2 TABLESPOONS Oil; 2 TABLESPOONS Fresh cream; 1/2 bunch Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
500 g Carrots
1 medium onion
30 g Butter or margarine
1 TABLESPOON Curry
2 TABLESPOONS Flour
2 TABLESPOONS clear broth (instant)
500 g Mixed minced tmeat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Sesame seeds
2 TABLESPOONS Oil
2 TABLESPOONS Fresh cream
1/2 bunch Parsley

Directions

1
Soak rolls in cold water. Peel, wash and slice the carrots. Peel and finely chop the onion. Heat the fat in a pot. Fry onion and carrots in it. Dust with curry and flour and sauté.
2
Deglaze with 1/2 litre water and bring to the boil. Stir in stock and let everything simmer for 15 minutes. Squeeze the bread roll and knead with minced meat and egg. Season with salt and pepper. Form 40 small balls from the dough. Roast sesame seeds in a dry pan until golden brown and take them out. Heat the oil in the pan. Fry the meatballs for eight minutes. Stir the crème fraîche into the vegetables. Season to taste with salt and pepper. Wash and chop the parsley.
3
Roast sesame seeds in a dry pan until golden brown and take them out. Heat the oil in the pan. Fry the meatballs for eight minutes. Stir the crème fraîche into the vegetables. Season to taste with salt and pepper. Wash and chop the parsley. Add the meatballs to the sauce. Serve sprinkled with sesame and parsley