Summary

Ingredients

• 2 tablespoon breadcrumbs
• 6 tablespoon whipped cream
• 1 onion (s)
• 1 bunch parsley
• 1 tablespoon capers
• 500 g minced beef
• 1 egg (s)
• 4 tablespoons oil and a little butter
• Cayenne pepper and salt

For the vegetables:

• 800 g carrot (s)
• 2 tablespoons oil
• 1 teaspoon sugar
• 0.25 liter ¼ vegetable stock
• salt and pepper
• 2 teaspoons cornstarch
• 100 g whipped cream
• 2 sprigs tarragon
• possibly cheese, diced into small pieces

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Instructions

1. For the meatballs, soak the breadcrumbs in the cream for 10 minutes. Peel the onion and chop finely. Wash and finely chop the parsley. Fry the onion cubes and parsley egg briefly and gently in a little butter, leave to cool.
2. Put the minced meat in a bowl, add onions and parsley, capers and egg. Knead everything. Season the meat dough well with cayenne pepper and salt. If necessary, knead in breadcrumbs until the mixture is malleable.
3. Shape 8 meatballs out of the dough with moistened hands. Heat the oil in a pan and place the meatballs in it. Fry for 7-10 minutes on each side.
4. In the meantime, clean, wash and slice the carrots. Heat the oil in a pot. Add the carrot slices, sprinkle with sugar and fry while stirring. Pour in the broth and season everything with salt and pepper. Cook the vegetables for 5 - 8 minutes.
5. Mix the cornstarch in the cream. Pour over the vegetables and bring to the boil while stirring until the vegetables bind. Wash the tarragon, cut the leaves into small pieces and sprinkle over the vegetables.
6. Place the fried meatballs on plates and serve with the vegetables.
7. Boiled potatoes or mashed potatoes go well with it.
8. As a modification, you can knead small cheese cubes under the meat dough.