Red meatballs in green curry with mini figures

Name: Red meatballs in green curry with mini figures
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 Stem(s) Parsley; 200 g vacuum beetroot; 1 Garlic bulb; 600 g Minced beef; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Shallots; 5 TABLESPOONS Sunflower oil; 2 TABLESPOONS green curry paste; 400 ml Beef broth; 200 g Whipped cream; 4 Mini cucumbers

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 Stem(s) Parsley
200 g vacuum beetroot
1 Garlic bulb
600 g Minced beef
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Shallots
5 TABLESPOONS Sunflower oil
2 TABLESPOONS green curry paste
400 ml Beef broth
200 g Whipped cream
4 Mini cucumbers

Directions

1
Wash the parsley, shake dry and chop finely, except for a little to garnish. Grate the beetroot. Cut the garlic bulb in half horizontally, squeeze 1/2 clove of garlic from one half and chop finely.
2
Mix minced meat, egg, parsley, beetroot and garlic, season with salt and pepper and form into 4 meatballs.
3
Peel and finely dice the shallots. Heat 2 tablespoons of oil in a saucepan, fry the halved garlic bulb strongly, add the shallots and sauté briefly. Add curry and deglaze with broth and cream, simmer for 4-5 minutes while stirring.
4
Heat 3 tablespoons of oil in a frying pan and fry the meatballs in portions over medium heat for 10-12 minutes, turning them over. Wash and clean the cucumbers and cut them into slices. Season curry to taste with salt, pepper and sugar, foam up with a hand blender and pour into a bowl.
5
Add the meatballs, gherkins and parsley. Rice tastes good with it.