Vegetable ragout with meatballs

Name: Vegetable ragout with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Carrots; 100 g Potatoes; 1/8 l Vegetable broth (instant); 100 g minced beef; 50 g Low-fat curd; 5 g Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1 TABLESPOON sauce thickener; some stem(s) Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Carrots
100 g Potatoes
1/8 l Vegetable broth (instant)
100 g minced beef
50 g Low-fat curd
5 g Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Oil
1 TABLESPOON sauce thickener
some stem(s) Parsley

Directions

1
Peel, wash and chop the carrots and potatoes. Cook in the broth for about ten minutes. In the meantime, knead the minced meat, curd and tomato paste. Season with salt and pepper. Form small dumplings from the minced meat and fry them in hot oil for about ten minutes.
2
Bring the vegetables to the boil again, stir in the sauce thickener. Season with salt if necessary. Add the dumplings. Wash parsley, dab dry and chop. Sprinkle over the ragout