Pine nut meatballs with summer vegetables

Name: Pine nut meatballs with summer vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 40 g dried tomatoes; 2 Garlic cloves; 600 g mixed minced meat; 3-4 Tbsp Pine nuts; 75 g Breadcrumbs; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 2 TEASPOONS Chilli powder; 1 TEASPOON Cumin; 1 TEASPOON Coriander; 1 knife tip Allspice; 3 TABLESPOONS Soy sauce; 500 g young carrots; 500 g Sweet peas; 20 g Butter or margarine; 7-10 Tbsp Sugar; 125 ml Vegetable broth (instant); 2 TABLESPOONS Oil; 7-10 Tbsp Basil and pine nuts

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
40 g dried tomatoes
2 Garlic cloves
600 g mixed minced meat
3-4 Tbsp Pine nuts
75 g Breadcrumbs
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
2 TEASPOONS Chilli powder
1 TEASPOON Cumin
1 TEASPOON Coriander
1 knife tip Allspice
3 TABLESPOONS Soy sauce
500 g young carrots
500 g Sweet peas
20 g Butter or margarine
7-10 Tbsp Sugar
125 ml Vegetable broth (instant)
2 TABLESPOONS Oil
7-10 Tbsp Basil and pine nuts

Directions

1
Onions peel, finely dice. Cut tomatoes into fine strips. Peel garlic and press it through a garlic press. Knead minced meat, prepared ingredients, pine nuts, breadcrumbs and eggs.
2
Season with salt, pepper, paprika, chilli, cumin, coriander, allspice and soy sauce. Knead carefully and form meatballs from it. Peel and wash the carrots and cut them into diagonal slices. Wash sugar snap peas, cut in half lengthwise.
3
Heat the fat and sauté the carrots in it. Season with salt, pepper and sugar. Add mangetout and stock and cook for 6-8 minutes. Fry the meatballs in hot oil over medium heat for about 10 minutes while turning.
4
Serve with the vegetables. Serve garnished with basil and pine nuts.