Meatballs with feta filling and kohlrabi carrot vegetables

Name: Meatballs with feta filling and kohlrabi carrot vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small carrot (approx. 100 g); 1 (approx. 150 g) small kohlrabi; 20 g low-fat sheep's cheese; 125 g Beefsteak minced meat; 1 TABLESPOON Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Olive oil; 75 ml Vegetable broth; 4 Stem(s) Parsley; 2 TABLESPOONS Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small carrot (approx. 100 g)
1 (approx. 150 g) small kohlrabi
20 g low-fat sheep's cheese
125 g Beefsteak minced meat
1 TABLESPOON Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Olive oil
75 ml Vegetable broth
4 Stem(s) Parsley
2 TABLESPOONS Whipped cream

Directions

1
Clean, peel and wash the carrot and kohlrabi. Halve the kohlrabi and cut into thin slices. Cut carrot diagonally into thin slices. Halve feta cheese. Knead minced meat and quark.
2
Season with salt and pepper. Shape the minced meat into about 2 flat meatballs, placing 1 piece of feta cheese in the middle of each. Heat the oil in a small pan. Turn the meatballs over at medium heat for about 8 minutes.
3
Steam vegetables in the broth in a covered pot for about 5 minutes. Wash parsley, dab dry and, except for something to garnish, pluck leaves from the stalks and chop finely. Add cream and parsley to the vegetables, bring to the boil, season with salt and pepper.
4
Drain the meatballs on kitchen paper, arrange on a plate with vegetables and garnish with parsley.