Spring vegetable pan with meatballs

Name: Spring vegetable pan with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 350 g Carrots; 400 g Kohlrabi; 250 g Sweet peas; 7-10 Tbsp Salt; 1 Onion; 500 mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 125 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1 collar Chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
350 g Carrots
400 g Kohlrabi
250 g Sweet peas
7-10 Tbsp Salt
1 Onion
500 mixed minced meat
1 Egg
7-10 Tbsp Pepper
2 TABLESPOONS Oil
125 g Whipped cream
2-3 TABLESPOONS sauce thickener
1 collar Chives

Directions

1
Soak rolls in cold water. Clean and peel carrots and kohlrabi. Clean and wash the sugar snap peas. Dice kohlrabi, cut carrots into slices. Cook carrots and kohlrabi in 3/4 litre boiling salted water for 8-10 minutes.
2
Add sugar snap peas after about 3 minutes and cook. Meanwhile peel and finely dice the onion. Squeeze out the bread roll and knead together with minced meat, onions, egg, salt and pepper. Form about 28 small meatballs with moistened hands. Drain the vegetables and collect the vegetable water. Heat the oil in a large pan and fry the meatballs all around. Deglaze with 1/2 litre vegetable water and cook covered for about 5 minutes. Add cream, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Add the vegetables to the hot sauce and warm them up again.
3
Deglaze with 1/2 litre vegetable water and cook covered for about 5 minutes. Add cream, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Add the vegetables to the hot sauce and warm them up again. Wash the chives, dab dry and cut into small rolls. Sprinkle over the spring pan and serve immediately. Boiled potatoes taste good with it