Curry Balls
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 carrot (s)
- 1 onion (s), red
- 1 roll if required
- oil
- curry powder, approx. 1 - 3 tablespoon
- 2 tablespoon flour
- 500 ml water or broth
- 2 teaspoons vegetable stock, instant
- 1 egg (s)
- Salt and pepper, whiter
- 500 g minced meat, mixed
- 2 tablespoon crème fraîche or cream or sour cream
- 1 handful parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Finely chop the onion. Possibly soak the rolls.
- Heat the oil in a saucepan and sweat the onions and carrots in it. Then dust with curry powder (1 to 3 tablespoons - depending on the desired curry intensity) and approx. 2 tablespoons of flour and add 500 ml of water. Stir in the vegetable stock, bring to the boil and simmer for about 20 minutes.
- In the meantime, squeeze out the rolls and knead with the egg, salt, pepper and the mince (or the breadcrumbs). Shape the mince into balls and fry well all over in a pan with oil.
- Stir crème fraîche or cream or sour cream into the saucepan under the vegetables and season with salt and pepper (possibly curry). Add the balls and the chopped parsley.
- This goes well with pasta, rice or potatoes.
- Tip: Oh yes - if you give a pinch of cumin / cumin to the mince, then the whole thing gets a slightly more exotic note. And of course you can also use leeks instead of onions or spring onions or normal onions. Instead of the many carrots, half of the red peppers also go great.
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