Meatballs in panko shell with braised vegetables

Name: Meatballs in panko shell with braised vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Carrots; 1/2 bunch Spring onions; 2 (approx. 500 g) large potatoes; 2 TABLESPOONS Oil; 125 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Pork sausage; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 100 g Panko flour (Japanese breadcrumbs; available in the Asia shop)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Carrots
1/2 bunch Spring onions
2 (approx. 500 g) large potatoes
2 TABLESPOONS Oil
125 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Pork sausage
1 egg (size M)
2 TABLESPOONS Breadcrumbs
100 g Panko flour (Japanese breadcrumbs; available in the Asia shop)

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Clean and wash spring onions and cut them diagonally into rings. Peel, wash and roughly dice potatoes. Heat 1 tablespoon of oil in a large frying pan. Sauté the white of the spring onions for about 2 minutes, add carrots and potatoes and fry for 2-3 minutes. Deglaze with broth, cover and simmer at medium heat for 15-17 minutes, shortly before the end of cooking time pour on cream. Season to taste with salt and pepper
2
Knead the ground pork, egg and breadcrumbs in a bowl. Form 12 small meatballs with moistened hands. Put Panko in a flat plate and roll the meatballs in it. Heat 1 tablespoon of oil in a second pan. Fry the meatballs for about 8 minutes, turning them over. Arrange carrot-vegetables and meatballs on plates and sprinkle with remaining spring onions