Summary

Ingredients

• 1 ½ teaspoon pepper
• 1 ½ teaspoon coriander
• 750 g round beef
• 1 ½ teaspoon salt
• 300 g carrot (s)
• 1 teaspoon broth, instant
• 3 bunch spring onion (s)
• some butter
• 5 tablespoon honey
• 0.75 liter ¾ red wine
• 3 sprigs thyme
• pepper
• salt
• some oil
• some allspice
• some sauce thickener
• 2 baguette (s) to bake, with herbs from Provence or similar.

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Instructions

1. Season the minced beef with pepper, salt and coriander and form slightly elongated, thick meatballs weighing 125 g each. Peel the carrots and cut into strips a few millimeters thick and approx. 7 - 8 cm long. Then cook in the broth until al dente. Preheat the oven to 200 ° C. Clean the spring onions and cut into rings.
2. Heat some oil in the pan and fry the meatballs thoroughly on both sides, but do not fry through. Take the meatballs out of the pan and wrap them in aluminum foil. Drain the carrots and add a little butter to the hot pan. Spread 1 tablespoon honey over the carrots and let it caramelize while stirring frequently. Then put the carrots in a serving bowl, but leave the fat in the pan.
3. Place the meatballs in the oven and bake with the baguettes. Put the spring onions in the pan, add the torn thyme leaves and the remaining honey and caramelize for about 5 minutes while stirring continuously. Then reduce the temperature a little and gradually add the red wine in small portions and let it boil off. Then add the liquid that has collected in the aluminum foil near the meatballs to the sauce. Season the sauce with pepper, salt and allspice and thicken with a little sauce thickener.
4. Cut the baguettes into 3 parts each and cut in half, place a layer of carrot strips on the lower halves, top each with a meatball and a little sauce. Cover with the upper half of the baguette.
5. Croquettes go very well with this.