Meatballs on leek and cream vegetables

Name: Meatballs on leek and cream vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Leeks (leek); 250 g Carrots; 2 Onions; 1 collar Parsley; 30 g dried tomatoes; 300 ml Vegetable broth (instant); 600 g mixed minced meat; 30 g Roasted onions; 1 TEASPOON Mustard; 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 TABLESPOONS Oil; 200 g Whipped cream; 1 heaped tbsp. flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Leeks (leek)
250 g Carrots
2 Onions
1 collar Parsley
30 g dried tomatoes
300 ml Vegetable broth (instant)
600 g mixed minced meat
30 g Roasted onions
1 TEASPOON Mustard
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 TABLESPOONS Oil
200 g Whipped cream
1 heaped tbsp. flour

Directions

1
Clean the leek, wash it and cut it diagonally into wide rings. Peel carrots, cut diagonally into thinner slices. Peel onions, cut into fine rings. Wash parsley, dab dry, put some aside for garnishing, chop the rest finely.
2
Dice the tomatoes. Bring the stock to the boil, add the carrots and simmer for 12 minutes. After 3 minutes add leek. Knead minced meat with tomatoes, fried onions, mustard and 2 tablespoons of breadcrumbs. Season to taste with salt and pepper.
3
Form 8 meatballs, roll in remaining breadcrumbs. Heat oil in a pan. Fry the meatballs on each side over medium heat for about 6 minutes. After 4 minutes add onion rings and fry them.
4
Pour 150 g cream into the stock. Stir the rest of the cream with flour until smooth and thicken the vegetables with it. Boil up while stirring. Add parsley, up to 1/2 tablespoon and season again. Arrange leek vegetables with meatballs and onion rings on a plate.
5
Sprinkle with parsley and garnish with parsley. Boiled potatoes taste good with it.