Curry Meatballs with Peppers, Zucchini and Carrots

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, mixed
  • 1 medium onion (s)
  • 1 clove garlic
  • 4 teaspoons curry powder
  • 2 teaspoons paprika powder
  • 1 pinch mustard, hot
  • 1 pinch tomato paste
  • 1 small bunch parsley
  • some salt and pepper
  • 1 zucchini
  • 2 carrot (s)
  • 1 bell pepper (s), red or yellow
  • 1 cup cream
  • 200 ml vegetable stock
  • 1 possibly flour
  • 2 egg (s)
Curry Meatballs with Peppers, Zucchini and Carrots
Curry Meatballs with Peppers, Zucchini and Carrots

Instructions

  1. Peel the onion and cut into small cubes. Peel the garlic, cut into small cubes or press through the press. Chop the parsley into small pieces.
  2. Mix the onions, garlic, parsley, 2-3 teaspoons of curry, paprika, mustard, tomato paste, eggs and, if you like, salt and pepper with the minced meat. Shape the mixture into small balls 2-3 cm in diameter and place in a baking dish.
  3. Cut the zucchini into 2 cm cubes, the carrots into thin slices, and the peppers into 2 cm cubes.
  4. Fry the vegetables in a little oil for about 3-4 minutes and season with a little salt and pepper. Deglaze with the cream and vegetable stock and add 2-3 teaspoons of curry. Bring to the boil for another 2-3 minutes while stirring. If you would like a thicker sauce, you can add the flour now.
  5. Spread the vegetable sauce over the meatballs and bake in the oven at 170 degrees for 35-40 minutes.
  6. Rice, potatoes or just bread go well with it.
  7. If you like it a little spicier, you can add curry paste to the minced meat mixture and / or to the sauce.

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