Feta Meatballs in Kohlrabi Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large kohlrabi
- Salt water
- 300 g minced beef
- 100 g feta cheese
- 200 ml cream
- 30 g herbal cream cheese
- some white wine
- 1 pinch (s) broth, grained
- some parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into bite-sized pieces. Boil the pieces in salted water for 7 minutes. Meanwhile, season the minced meat, cut the feta cheese into small cubes (approx. 1 cm) so that they fit into the meatballs.
- Shape the minced meat into small balls and put in a cube of feta, seal the balls. Save some feta cheese for the sauce.
- After the kohlrabi is a little soft, drain the water, but keep a small part of the cooking water in the pot. Now add the cream, cream cheese and broth to the cooking water with the kohlrabi.
- Heat a pan on the side and fry the meatballs in it until they are through on all sides. Let the sauce boil for 5 minutes. Add the chopped parsley and simmer for another 5 minutes.
- When the sauce has thickened, add the white wine and season with salt and pepper. Remove the sauce from the heat and crumble and melt the remaining feta cheese. Serve the finished meatballs with the sauce.
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