Oriental meatballs with yoghurt dip and glazed carrots

Name: Oriental meatballs with yoghurt dip and glazed carrots
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small onion; 150 g Beefsteak minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cumin; 7-10 Tbsp Chili Flakes; 300 g small carrots; 1/4 TEASPOON Instant vegetable stock; 1 TEASPOON Olive oil; 2 stem(s) Peppermint; 2 TABLESPOONS low-fat yoghurt

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small onion
150 g Beefsteak minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cumin
7-10 Tbsp Chili Flakes
300 g small carrots
1/4 TEASPOON Instant vegetable stock
1 TEASPOON Olive oil
2 stem(s) Peppermint
2 TABLESPOONS low-fat yoghurt

Directions

1
Peel and finely chop the onion. Knead minced meat, onion and tomato paste. Season with salt, cumin and chili flakes. Form minced meat into small balls
2
Peel and wash the carrots. Add 100 ml of water in a frying pan and heat up the broth. Cook the carrots for about 10 minutes with the lid closed
3
Heat the oil in a second pan. Fry the meatballs for approx. 8 minutes while turning
4
Wash mint, shake dry. Pluck the leaves from the stalks and chop them, except for something to garnish. Mix yoghurt and mint. Season to taste with salt