Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s)
- 500 g carrot (s)
- 750 ml vegetable stock (instant)
- 1 medium onion (s)
- 400 g minced meat, mixed
- 1 egg (s)
- salt
- Pepper White
- Paprika powder, noble sweet
- 1 tablespoon oil
- 30 g butter
- 40 grams flour
- 2 tablespoon curry powder
- 125 ml milk
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and carrots, cook in the broth for about 15 minutes.
- Finely chop the onion. Knead the mince, onion and egg, season with salt, pepper and paprika. Shape the mixture into small dumplings and fry in hot oil for about 10 minutes.
- Drain the vegetables, collecting the stock. Melt the fat, sweat the flour and curry in it. Deglaze with the stock and milk while stirring, simmer for about 5 minutes. Season to taste with salt and pepper. Finely chop the parsley. Heat the vegetables and meatballs in the sauce. Sprinkle with parsley.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below