Meatball and vegetable stir-fry

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 1 small zucchini
• 5 m.-sized carrot(s)
• 2 m.-sized onion(s)
• 2 cloves garlic
• 100 ml vegetable stock
• 1 pinch(s) of sugar
• 3 tbsp crème fraîche
• ½ bunch basil
• some salt and pepper
• Paprika powder, sweet
• some sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onions and garlic cloves. Place the minced meat in a bowl. Add the onion and garlic to the minced meat and season to taste with salt, pepper, and paprika. Form the minced meat mixture into small balls. Trim the ends of the zucchini, wash, dry, and slice. Peel, wash, drain, and slice the carrots. Heat the sunflower oil in a suitable pan and fry the meatballs on all sides for about 8 minutes. Remove the meatballs and set aside. Now sauté the zucchini and carrots in the pan. Pour in the vegetable stock and simmer for 10 minutes. Season with salt, pepper, and a pinch of sugar. Stir in the crème fraîche. Add the meatballs and heat through. Garnish with basil before serving.