Meatballs with spring vegetables

Name: Meatballs with spring vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 3-4 (approx. 350 g) Carrots; 1-2 (400 g) Kohlrabi; 250 g mangetout or 300 g frozen peas; 7-10 Tbsp salt, black pepper; 1 Onion; 500 g mixed mince; 1 Egg; 2 TABLESPOONS Oil; 125 g Whipped cream; 4-5 Tbsp sauce thickener; 1/2 bunch Chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
3-4 (approx. 350 g) Carrots
1-2 (400 g) Kohlrabi
250 g mangetout or 300 g frozen peas
7-10 Tbsp salt, black pepper
1 Onion
500 g mixed mince
1 Egg
2 TABLESPOONS Oil
125 g Whipped cream
4-5 Tbsp sauce thickener
1/2 bunch Chives

Directions

1
Soak the buns. Peel the carrots and kohlrabi, clean the sugar snap peas and wash everything. Dice kohlrabi, cut carrots into slices. Put carrots and kohlrabi in 3/4 l boiling salted water and cook for 8-10 minutes. Add the pods after about 3 minutes and cook
2
Peel and finely chop the onion. Squeeze out the bread roll and knead with minced meat, onion, egg, salt and pepper. Form into small balls
3
Drain the vegetables and collect the vegetable water. Heat the oil in a pan. Fry the balls lightly all around. Deglaze with 1/2 l vegetable water, bring to the boil, cover and stew for about 5 minutes. Add cream, stir in sauce thickener and bring to the boil. Season to taste with salt and pepper. Warm up the vegetables in the sauce
4
Wash the chives, cut them into small rolls and sprinkle over them. Boiled potatoes taste good with it
5
Drink: beer or spritzer