John Myers
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Cooking: Kohlrabi with Sauce for Mini Meatballs
The perfect cooking: kohlrabi with sauce for mini meatballs recipe with a picture and simple step-by-step instructions.
* for the kohlrabi vegetables
- 1 piece Kohlrabi fresh
- 100 ml Water
- 1 tbsp Butter
- 1 tbsp Food starch
- 150 ml Milk
- 1 tsp Good mood – spice blossom mixture
- Salt
* for the meatballs
- 300 g Fresh minced beef
- 50 g White bread dry
- 1 Egg
- 1 tbsp Harissa paste
- 1 pinch Ground cumin
- Salt
- Oil
* for the pasta side dish
- 500 g Cooked pasta
- 1 tbsp Butter
- Cut the kohlrabi into small cubes. Put the water in a small saucepan, bring to the boil and simmer with the lid on over low heat for 10-15 minutes.
- For the meatballs, first soak the bread, then squeeze it out. Knead this together with the other ingredients. Form 8 balls out of this and flatten them.
- Heat the oil in a pan, fry the meatballs on both sides for approx. 2 minutes.
- Now place the meatballs in a baking dish or a small baking sheet and let cook in the oven preheated to 80 ° C for about 10-15 minutes.
- Take the kohlrabi and water out of the pot. Melt the butter in the saucepan, add the starch and stir thoroughly so that there are no lumps. Add the milk, season, bring to the boil while stirring, set the stove to the lowest setting, add the kohlrabi (with water), stir and let steep.
- Add the butter to the oil in the pan and let it melt. Add the pasta and heat over medium temperature, swirling or stirring occasionally.
- Spread the meatballs, kohlrabi with sauce and noodles on plates and serve. (Unfortunately I don’t have a plate photo, hubby was hungry when he got home from work.)
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