Summary

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

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Instructions

1. Soak the rolls in water until softened
2. Cut the carrots into slices and chop the onion
3. Heat the margarine in a large pan over medium heat
4. Add the onions and carrots, sauté for 5 minutes until softened
5. Sprinkle the curry powder and flour over the vegetables, stir and cook for 1 minute
6. Pour in 500 ml water, bring to a boil, then stir in the broth
7. Reduce heat and simmer the sauce for 15 minutes
8. While the sauce simmers: squeeze out the soaked rolls and knead them with the minced meat and egg
9. Season the meatball mixture with salt and white pepper, then shape into small balls
10. In a separate dry pan over medium heat, roast the sesame seeds for 2–3 minutes until golden brown, stirring occasionally
11. Heat the oil in another pan over medium-high heat, then fry the meatballs for 10 minutes until golden and cooked through (internal temperature 63 °C / 145 °F)
12. Stir the crème fraîche into the curry sauce, then taste and adjust seasoning with salt and white pepper
13. Add the meatballs to the sauce
14. Chop the parsley
15. Transfer the meatballs and sauce to a serving dish and sprinkle with the toasted sesame seeds and chopped parsley
16. Serve with potatoes or rice