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Poultry meatballs with corn and carrot

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Ingredients for 4 servings:

  • 500 g minced meat (chicken or turkey)
  • 1 small can of corn
  • 1 m.-sized carrot(s)
  • 1 small onion(s)
  • 2 slices of toast
  • some milk for soaking
  • 1 m.-sized egg(s)
  • salt and pepper
  • 1 tbsp mustard, medium hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C. Peel and grate the carrot. Drain the corn and set aside. Peel the onion and dice it into small cubes. Soak the bread in milk. Squeeze out the excess water and discard any remaining milk. Add the egg and ground beef and mix well. Season with salt, pepper, and mustard. Add the carrots, corn, and onion and mix well. Form hand-sized meatballs and place them in a baking dish (it’s best to place them in the dish right away, as they tend to be a bit mushy). Bake in the preheated oven on the middle rack for about 35-40 minutes. The meatballs are also delicious cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Poultry meatballs with corn and carrot