Carrot and Ginger Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 2 carrot (s), grated
- 0.5 ½ onion (s), finely chopped
- 1 egg (s)
- 1 clove garlic
- 1 roll from the day before
- 1 piece (s) ginger, approx. 5 cm
- 2 tablespoon parsley, chopped
- 1 dash soy sauce
- salt and pepper
- curry
Print Recipe
Pin Recipe Instructions
- Peel and grate the carrots. Peel the onion and chop finely. Soak the roll or white bread (also works) in a little warm water.
- Put the minced meat in a bowl, spread the onions on top, pour the egg over it and mix well with a fork. Now add the grated carrots, squeeze the garlic clove and add. Either squeeze out the ginger and add the juice or grate it finely. Season to taste with soy sauce, parsley, salt, pepper and curry. At the very end, squeeze out the soaked bread roll with your hands and add small pieces to the minced meat. Knead everything with your hands to form a homogeneous meat dough.
- Shape small patties with wet hands and slowly fry the meatballs in oil until golden brown.
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