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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cut the zucchini into 2 cm cubes, the carrots into thin slices, and the peppers into 2 cm cubes.
- 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.
- Spread the vegetable sauce over the meatballs and bake in the oven at 170 degrees for 35-40 minutes.
- Rice, potatoes or just bread go well with it.
- 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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