Meatballs with almond filling in almond sherry cream

Name: Meatballs with almond filling in almond sherry cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 250 g Spring onions; 1 Bread roll (from the previous day); 1 Onion; 500 g mixed minced meat; 1 egg (size M); 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 18 Almonds (without skin); 3-4 Tbsp Oil; 150 ml dry sherry; 250 ml Vegetable broth; 200 g Whipped cream; 75 g ground almonds (without skin)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
250 g Spring onions
1 Bread roll (from the previous day)
1 Onion
500 g mixed minced meat
1 egg (size M)
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
18 Almonds (without skin)
3-4 Tbsp Oil
150 ml dry sherry
250 ml Vegetable broth
200 g Whipped cream
75 g ground almonds (without skin)

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Clean and wash spring onions and cut into rings. Soak rolls in water. Peel and finely dice onion
2
Squeeze the buns well. Put the minced meat, bread roll, egg, diced onion, mustard, 1 1/2 teaspoon salt and 1 teaspoon pepper in a bowl and knead everything well. Form approx. 18 dumplings with moistened hands from the minced mass. Press each dumpling a little bit flat, add an almond, close it again tightly to a dumpling
3
Heat the oil in a large pan, add the dumplings and fry them evenly for 3-4 minutes. Add the carrots and spring onions, except for 2 tbsp. spring onions for garnishing, and fry briefly. Season with salt and pepper, deglaze with sherry, stock and cream. Add the dumplings, bring to the boil, cover and cook over a low to medium heat for about 10 minutes.
4
Add ground almonds, mix well, simmer for another 1-2 minutes, season to taste with salt and pepper. Serve sprinkled with remaining spring onions. Delicious with baguette