Chinese meatballs with carrots

Ingredients for 2 servings:

• 300 g minced meat, reduced fat or minced beef
• 1 small onion(s), diced
• some salt
• some pepper
• some cardamom, ground pepper
• some coriander, dried and ground or crushed
• some curry powder
• some sweet paprika powder
• 1 tbsp, levelled oat flakes, fine, to loosen
• 1 small egg(s), for binding
• some soy sauce, unsweetened
• 1 tbsp parsley, fresh or dried
• 300 g carrot(s), sliced ​​(also frozen!)
• 1 medium-sized onion(s), diced
• 2 medium-sized garlic cloves, diced
• some fat
• ¼ liter soy sauce, unsweetened
• 1 shot of dry sherry
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 1 pinch of sambal oelek, or chili powder
• 2 pinches of ginger, grated or ground
• 2 tsp, heaped spice mix (Chinese spice)
• some honey, sugar or sweetener (saves calories!)

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

First, knead all the ingredients for the meatballs and let them rest in the fridge for 15 minutes. Meanwhile, mix the ingredients for the sauce. For the vegetable mixture, simmer the carrot slices with the ingredients in a saucepan in the frying fat until slightly tender, about 15 minutes. Now form the meatballs into small balls and fry them in a non-stick pan without any additional fat(!) for about 15 minutes until browned. Stir the sauce into the vegetables and simmer briefly. Add the meatballs and heat through. Serve with loosely cooked rice: basmati, long grain mixed with wild rice, or plain.