Meatballs in curry sauce
easy
60 mins
60 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 3-4 Tbsp roasted peanut kernels
- 500 g mixed minced meat
- 1 Egg (Gr. M)
- 7-10 Tbsp salt, white pepper
- 1-2 (approx. 200 g) Carrots 300-400 g leek
- 250 g Basmati Rice
- 1-2 TABLESPOONS Oil
- 1-2 TABLESPOONS Flour
- 2-3 TEASPOONS Curry
- 100 g Whipped cream
- 2-3 TEASPOONS clear broth (instant)
- 1/4-1/2 Tsp Sambal Oelek
- 7-10 Tbsp coriander or
- 7-10 Tbsp Parsley
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Coarsely chop 1/3 of the peanuts. Knead minced, squeezed out roll, onion, egg and chopped peanuts. Season with salt and pepper. Form small balls from the chopped mass
- 2
Peel the carrots and clean the leek. Wash the vegetables, drain and cut them separately into fine strips
- 3
Put the rice in about 1/2 l boiling salted water. Cover the rice and let it swell at low heat for about 20 minutes. Add the carrots to the rice about 5 minutes before the end of the cooking time.
- 4
Heat the oil in a large frying pan and fry the meatballs for 6-8 minutes, turning them frequently until crispy brown
- 5
Remove the balls. Briefly sweat flour and curry in frying fat and deglaze with 1/2 l water and cream, bring to the boil. Stir in stock and let the sauce simmer for 3-5 minutes. Add the leek and cook for about 3 minutes. Season to taste with salt and Sambal Oelek. Add meatballs and the rest of the nuts and heat up. Serve with the carrot rice. Garnish with coriander if desired.
Nutrition Facts
730 kcal
63 g
34 g
39 g
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