Mini meatballs in curry sauce
easy
45 mins
45 mins
Ingredients
- 2 discs Toast
- 1 small stick of leek (leek)
- 2 Onions
- 400 g ribbon noodles
- 300 g mixed minced meat
- 1 egg (size M)
- 1 TEASPOON Ketchup
- 1 TABLESPOON Asian chili sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Oil
- 1 TEASPOON Butter
- 1 TABLESPOON Curry
- 1 TEASPOON Flour
- 1 tin(s) (400 g) Coconut milk
- 100 ml Vegetable broth (instant)
- 1 can(s) (236 ml) Pineapple
- 200 g frozen peas
Directions
- 1
Soak the toast in cold water. Clean the leek, cut into rings and wash thoroughly. Peel and finely dice the onions. Prepare noodles in boiling salted water according to package instructions. Knead minced, squeezed toast, half of the onion cubes, egg, ketchup and chilli sauce and season with salt, pepper and paprika powder.
- 2
Form small balls with wet hands. Heat 2 tablespoons of oil in a large pan and fry the balls over medium heat in 2 portions for 8-10 minutes. Heat butter in a frying pan. Sauté half of the onion cubes, then dust with curry and flour and sweat for 1-2 minutes. Add coconut milk and broth. Add leek and simmer for about 4 minutes. Put the pineapple in a sieve and drain. Add pineapple and peas as well and simmer again for another 3-4 minutes. Add meatballs to the sauce.
- 3
Add coconut milk and broth. Add leek and simmer for about 4 minutes. Put the pineapple in a sieve and drain. Add pineapple and peas as well and simmer again for another 3-4 minutes. Add meatballs to the sauce. Drain the noodles and serve with the sauce
Nutrition Facts
890 kcal
104 g
37 g
36 g
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