Meatballs in vegetable curry sauce

Name: Meatballs in vegetable curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs Toast; 1 Onion; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 big red pepper; 1 collar Spring onions; 1 can(s) (580 ml) Bamboo shoots in pieces (drained weight 300 g); 3/8 l clear broth (instant); 3 TABLESPOONS Oil; 1/8 l White wine; 100 g Whipped cream; 1-2 TABLESPOONS Curry; 2 TABLESPOONS sauce thickener; 1/2 package (150 g) frozen peas

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs Toast
1 Onion
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 big red pepper
1 collar Spring onions
1 can(s) (580 ml) Bamboo shoots in pieces (drained weight 300 g)
3/8 l clear broth (instant)
3 TABLESPOONS Oil
1/8 l White wine
100 g Whipped cream
1-2 TABLESPOONS Curry
2 TABLESPOONS sauce thickener
1/2 package (150 g) frozen peas

Directions

1
Soak bread in cold water. Peel and finely chop the onion. Knead minced meat, onion and squeezed bread. Season with salt and pepper. Form small dumplings from the minced dough.
2
Clean and wash the peppers and cut them into fine strips. Leek onions clean, wash and cut into pieces. Drain bamboo and cut into thin slices. Heat the broth in a pot and cook the vegetables in it for 10 minutes.
3
Then remove with a skimmer. Heat the oil in a pan. Fry the meatballs for 5 minutes. Turn from time to time and take out. Deglaze frying fat with wine, stock and cream.
4
Add curry and bring to the boil. Stir in sauce thickener, bring to the boil again. Add meatballs, vegetables and peas to the sauce and heat up. Season again with salt, pepper and curry. Rice tastes good with it.