Meatballs with kohlrabi vegetables

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 small onion
  • 500 g minced beef
  • 1 TABLESPOON Mustard
  • 1 Egg
  • 2-3 TABLESPOONS Breadcrumbs
  • 1 TEASPOON dried thyme
  • 250 g Rice (e.g. basmati)
  • 1 large kohlrabi
  • 0?$? Carrots
  • 1 TEASPOON Broth
  • 1-2 TABLESPOONS Oil
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS Flour
  • 1⁄4 l Milk
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Nutmeg
  • 3-4 Stem(s) Chervil

Directions

  1. 1

    Good ½ l Boil up salted water. Peel and finely chop the onion. Knead with minced meat, mustard, egg and breadcrumbs. Season with salt, pepper and thyme. Form 4-6 meatballs from the mixture.

  2. 2

    Put rice in boiling water, cover and simmer over low heat for 15-20 minutes. Peel and wash the vegetables. Cut kohlrabi into thin slices, carrots into long sticks. Scarcely 1⁄4 l water and broth boil up.

  3. 3

    Cover the vegetables and stew for 6-8 minutes.

  4. 4

    Meanwhile fry the meatballs in the hot oil on both sides for about 12 minutes. Drain the vegetables and collect the stock. Heat butter. Sweat flour in it. Stir in broth and milk and bring to the boil. Simmer sauce for 2-3 minutes.

  5. 5

    Season to taste with salt, pepper, some sugar and nutmeg.

  6. 6

    Wash the chervil and remove the leaves. Heat in the sauce with kohlrabi and carrots. Serve with meatballs and rice.

Nutrition Facts

KCAL
730 kcal
CARBS
71 g
FATS
29 g
PROTEINS
41 g