Meatballs with carrots

Ingredients for 4 servings:

• 2 tbsp breadcrumbs
• 6 tbsp whipped cream
• 1 onion(s)
• 1 bunch of parsley
• 1 tbsp capers
• 500 g minced beef
• 1 egg(s)
• 4 tbsp oil and some butter
• Cayenne pepper and salt
• 800 g carrot(s)
• 2 tbsp oil
• 1 tsp sugar
• ¼ liter vegetable broth
• salt and pepper
• 2 tsp cornstarch
• 100 g whipped cream
• 2 sprigs of tarragon
• possibly cheese, diced

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Hearty meat dish from grandma’s kitchen

For the meatballs, soak the breadcrumbs in the cream for 10 minutes. Peel and finely dice the onion. Wash and finely chop the parsley. Briefly and gently fry the diced onion and parsley in a little butter, then let cool. Place the minced meat in a bowl, add the onion, parsley, capers, and egg. Knead everything together. Season the meatballs generously with cayenne pepper and salt. If desired, knead in more breadcrumbs until the mixture is pliable. With moistened hands, form 8 meatballs from the dough. Heat the oil in a pan and add the meatballs. Fry for 7-10 minutes on each side. Meanwhile, trim, wash, and slice the carrots. Heat the oil in a saucepan. 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. Stir the cornstarch into the cream. Pour into the vegetables and bring to a boil, stirring constantly, until the vegetables thicken. Wash the tarragon, chop the leaves, and sprinkle over the vegetables. Place the fried meatballs on plates and serve with the vegetables. Serve with boiled potatoes or mashed potatoes. For a variation, you can knead small cubes of cheese into the meat mixture.