Meatballs with green sauce

Name: Meatballs with green sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch parsley, chives, chervil, sorrel, dill, borage, tarragon, lovage and lemon balm; 1 Beet Cress; 3 Onions; 1 TABLESPOON Vinegar; 4 TABLESPOONS Oil; 250 g Schmand; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 Eggs (size M); 500 g mixed minced meat; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Breadcrumbs; 1 collar young carrots; 125 ml Milk; 10 g Butter or margarine; 1 pack of Mashed Potatoes; 7-10 Tbsp grated nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch parsley, chives, chervil, sorrel, dill, borage, tarragon, lovage and lemon balm
1 Beet Cress
3 Onions
1 TABLESPOON Vinegar
4 TABLESPOONS Oil
250 g Schmand
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 Eggs (size M)
500 g mixed minced meat
7-10 Tbsp Sweet peppers
2 TABLESPOONS Breadcrumbs
1 collar young carrots
125 ml Milk
10 g Butter or margarine
1 pack of Mashed Potatoes
7-10 Tbsp grated nutmeg

Directions

1
Wash the herbs, dab dry and pluck the leaves from the stems or cut them a little smaller. Cut cress from the bed. Put something aside for garnishing. Peel onions and dice very finely. Puree 2 onions, herbs, vinegar and 2 tablespoons of oil. Mix with sour cream and yoghurt.
2
Season to taste with salt, pepper and sugar. Chill for 1 hour. Meanwhile boil 4 eggs hard for 10 minutes, quench, peel and let them cool down. Knead minced meat, 1 egg, breadcrumbs and remaining onion, season with salt, pepper and paprika. Form 12 small meatballs from it. Clean the carrots, leaving a part of the green. Wash the carrots, dab dry and cut in half lengthwise. Heat oil in a pan and fry the meatballs on each side for about 5 minutes. Cook the carrots in boiling salted water for 8-10 minutes. Meanwhile bring 375 ml water to the boil, add cold milk and fat. Stir in the puree flakes briefly.
3
Clean the carrots, leaving a part of the green. Wash the carrots, dab dry and cut in half lengthwise. Heat oil in a pan and fry the meatballs on each side for about 5 minutes. Cook the carrots in boiling salted water for 8-10 minutes. Meanwhile bring 375 ml water to the boil, add cold milk and fat. Stir in the puree flakes briefly. After 1 minute stir again with a wooden spoon. Season to taste with salt and nutmeg. Dice eggs. Arrange meatballs, carrots, puree and sauce on plates and sprinkle with egg cubes. Garnish with herbs
4
After 1 minute stir again with a wooden spoon. Season to taste with salt and nutmeg. Dice eggs. Arrange meatballs, carrots, puree and sauce on plates and sprinkle with egg cubes. Garnish with herbs