Meatballs in Curry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll
- 500 g carrot (s)
- 1 onion (s)
- 30 g mararine
- 1 tablespoon curry powder
- 2 tablespoons flour and 500 ml water
- 2 teaspoons broth, clear
- 500 g minced meat, mixed
- 1 egg (s)
- salt
- Pepper White
- 2 tablespoon sesame seeds
- 2 tablespoons oil
- 2 tablespoon crème fraîche
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak the rolls. Cut the carrots into slices. Chop the onion. Heat the fat in the pan. Sauté onions and carrots. Dust with curry and flour and sweat. Deglaze with 500 ml of water and bring to the boil. Stir in the broth and let everything simmer for about 15 minutes.
- Squeeze out the rolls and knead with the mince and egg. Season with salt and pepper. Shape the dough into small balls. Roast the sesame in a pan until golden brown. Heat the oil in a pan. Fry the meatballs in it for about 10 minutes. Stir the creme fraiche into the vegetables. Season to taste with salt and pepper. Chop the parsley. Put the balls in the sauce. Sprinkle with sesame seeds and parsley.
- Served with potatoes or preferably rice.
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