Meatballs with parsley-carrots

Name: Meatballs with parsley-carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 750 g Carrots; 7-10 Tbsp salt, black pepper; 500 g gem. minced meat; 1 Egg; 4 TABLESPOONS Roasted onions; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 30 g butter/margarine; 30 g flour, 3/8 l milk; 4 portions of mashed potatoes (complete with milk); 3-4 Stem(s) Parsley; 7-10 Tbsp Diced tomatoes

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
750 g Carrots
7-10 Tbsp salt, black pepper
500 g gem. minced meat
1 Egg
4 TABLESPOONS Roasted onions
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
30 g butter/margarine
30 g flour, 3/8 l milk
4 portions of mashed potatoes (complete with milk)
3-4 Stem(s) Parsley
7-10 Tbsp Diced tomatoes

Directions

1
Soak the buns. Peel, wash and slice the carrots. Steam them in 1/8 l salted water for 8-10 minutes, covered with a lid
2
Knead minced meat, squeezed bread roll, egg and fried onions, season. Form 6-8 meatballs from the minced mass. Heat oil. Fry the meatballs for 6-7 minutes on each side
3
Drain the carrots and collect the vegetable water. Heat the fat. Sweat flour in it. Deglaze with vegetable water and milk while stirring. Let simmer for about 5 minutes. Season with salt and pepper
4
Bring 3/4 l water to the boil and pour into a bowl. Stir in the puree and stir again after about 1 minute
5
Heat the carrots in the sauce. Wash, chop and stir in the parsley. Serve everything. Sprinkle with tomato cubes if necessary