Meatballs in lemon sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 500 g Potatoes
- 7-10 Tbsp Salt
- 1 package (300 g) deep-frozen leaf spinach
- 1 medium onion
- 500 g Beefsteak minced meat
- 2 TABLESPOONS Low-fat curd
- 7-10 Tbsp Lemon Pepper
- 1 TABLESPOON Oil
- 1/8 l Milk
- 100 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Lemon peel
Directions
- 1
Peel and wash the potatoes, quarter them lengthwise and cook them in boiling salted water for about 15 minutes. Put leaf spinach and 100 ml water in a pot and defrost over medium heat for 10 minutes. Peel and finely dice the onion. Mix minced meat, diced onion, curd, salt and pepper and form small dumplings. Heat oil in a pan and fry the dumplings for about 5 minutes while turning. Remove and keep warm. Deglaze the roast stock with milk and cream.
- 2
Stir in the sauce thickener and season to taste with lemon juice, salt and lemon pepper. Season spinach with salt, pepper and nutmeg. Drain the potatoes. Arrange dumplings, spinach and potatoes on plates. Pour sauce over them. Garnish with lemon peel
- 3
Plate: Schumann
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