Meatballs with cranberry compote

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 Branches of rosemary
  • 1 TEASPOON Cornstarch
  • 100 ml Cranberry nectar
  • 1 TEASPOON Butter
  • 7-10 Tbsp brown sugar, salt, pepper
  • 100 g frozen cranberries
  • 1 TABLESPOON dark balsamic vinegar
  • 50 g Baby salad mix
  • 1⁄2 Federation Dill
  • 100 g + 1 tablespoon sour cream
  • 250 g mixed mince
  • 1 TABLESPOON Breadcrumbs
  • 2 TABLESPOONS Oil

Directions

  1. 1

    Peel and finely chop the onion. Wash the rosemary, dab dry, pluck the needles and chop coarsely. Stir starch and 1 tbsp. nectar until smooth. Heat butter in a pot. Sauté half the onion in it.

  2. 2

    Sprinkle with 2 tsp. brown sugar. Briefly steam the frozen cranberries and rosemary. Deglaze with vinegar and rest of nectar, bring to the boil. Stir in mixed starch and simmer for about 1 minute. Season to taste with salt and pepper.

  3. 3

    Let it cool down.

  4. 4

    Clean, wash and drain the salad. Wash the dill, shake dry and chop finely. Stir 100 g sour cream until smooth. Stir in half the dill. Season with salt and pepper.

  5. 5

    Knead minced meat, 1 tablespoon of sour cream, breadcrumbs, the remaining dill and the rest of the onion and season with 1⁄2 tsp. salt and pepper. Form 8 small balls from the mixture with moistened hands. Heat oil in a pan.

  6. 6

    Fry the balls in it all around for about 10 minutes. Serve with dill sour cream and cranberry compote on salad.

Nutrition Facts

KCAL
360 kcal
CARBS
13 g
FATS
26 g
PROTEINS
15 g