Meatballs with kohlrabi-carrot-vegetables

Name: Meatballs with kohlrabi-carrot-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt and pepper; 125 peeled carrots and kohlrabi; 1 piece(s) (20 g) low-fat feta cheese; 125 g minced beef; 1 TABLESPOON Low-fat curd; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp dried thyme; 1 tsp (5 g) Oil; 1 knife tip Vegetable broth; 2 stem(s) Parsley; 1 tablespoon (20 g) Schmand

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt and pepper
125 peeled carrots and kohlrabi
1 piece(s) (20 g) low-fat feta cheese
125 g minced beef
1 TABLESPOON Low-fat curd
1/2 TEASPOON medium hot mustard
7-10 Tbsp dried thyme
1 tsp (5 g) Oil
1 knife tip Vegetable broth
2 stem(s) Parsley
1 tablespoon (20 g) Schmand

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Wash carrot and kohlrabi and cut into thin slices.
2
Halve the feta. Knead minced meat and curd. Season with mustard, thyme, salt and pepper. Form two flat meatballs from it. Place 1 piece of feta in the middle of each. Heat the oil in a small coated pan.
3
Fry the meatballs for 8-10 minutes at medium heat, turning them over.
4
Bring 6-7 tablespoons of water and broth to the boil in a small pot. Covered vegetables and steam for about 5 minutes. Wash parsley and chop finely, except for something to garnish. Add sour cream and parsley to the vegetables.
5
Season with salt and pepper.
6
Drain the potatoes. Arrange meatballs and vegetables. Garnish with parsley. Add potatoes.