Carrot and ginger meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 carrots, grated
• ½ onion(s), finely chopped
• 1 egg(s)
• 1 garlic clove(s)
• 1 roll from the day before
• 1 piece(s) ginger, approx. 5 cm
• 2 tbsp parsley, chopped
• 1 dash of soy sauce
• salt and pepper
• curry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the slightly different meatball

Peel and grate the carrots. Peel and finely chop the onion. Soak the bread roll or white bread (also works) in a little warm water. Place the minced meat in a bowl, scatter the onions on top, break the egg over it, and mix well with a fork. Now add the grated carrots, squeeze the garlic clove, and add it. Either squeeze the ginger and add the juice, or grate it finely. Season with soy sauce, parsley, salt, pepper, and curry powder. Finally, squeeze the soaked bread roll with your hands and add it to the minced meat in small pieces. Knead everything with your hands until you have a smooth dough. With wet hands, form small patties and fry the meatballs slowly in a pan with oil until golden brown.