Feta meatballs in kohlrabi cream sauce

Ingredients for 2 servings:

• 1 large kohlrabi
• salt water
• 300 g minced beef
• 100 g feta cheese
• 200 ml cream
• 30 g herb cream cheese
• some white wine
• 1 pinch (to taste, granulated
• some parsley, chopped
• salt and pepper

Instructions

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

SiS food combining in the evening protein

Peel the kohlrabi and cut into bite-sized pieces. Boil the pieces in salted water for 7 minutes. Meanwhile, season the ground meat and cut the feta cheese into small cubes (approx. 1 cm) to fit the meatballs. Form the ground meat into balls and insert a feta cube into each, sealing the balls. Reserve some feta cheese for the sauce. Once the kohlrabi is slightly soft, drain the water, reserving a small portion of the cooking water in the pot. Now add the cream, cream cheese, and broth to the cooking water with the kohlrabi. Heat a pan and fry the meatballs until cooked through on all sides. Bring the sauce to a boil for 5 minutes. Add the chopped parsley and simmer for another 5 minutes. When the sauce has thickened, add the white wine and season with salt and pepper. Remove the sauce from the heat and crumble in the remaining feta cheese, allowing it to melt. Serve the finished meatballs with the sauce.