John Myers
Corn Meatballs on Carrot and Leek Vegetables
The perfect corn meatballs on carrot and leek vegetables recipe with a picture and simple step-by-step instructions.
- 1 Roll from the day before
- 100 ml Milk
- 1 Can Corn
- 1 Onion
- 500 g Mixed minced meat
- 1 Egg
- 1 tbsp Mustard
- Salt
- Pepper from the grinder
- Marjoram spice
- Thyme spice
- 1 Shallot
- 1 Clove of garlic
- 3 tbsp Rapeseed oil
- 200 ml Vegetable broth
- 100 g Whipped cream
- 1 bunch Chopped parsley
- 2 Rods Leek
- 1 tbsp Butter
- 1 tsp Strength
- 5 Carrots
- Freshly grated nutmeg
- Soak the bun in milk. Dice the onion. Drain the corn. Knead the minced meat with corn, onion, egg, mustard and the squeezed out bun. Spice up. Shape meatballs. Dice shallot and garlic. Sweat in 1 tablespoon of oil for a few minutes, deglaze with stock and cream. Add the parsley.
- Clean the leek and cut into oblique rings. Peel and thinly slice the carrots and sauté the vegetables in a little butter. Pour 100 ml of water and cook for a few minutes. Fry the meatballs in 2 tablespoons of oil for 6 minutes on each side. Keep warm. Mix the starch with 1 tablespoon of water, add to the sauce and simmer for 1 minute. Serving everything.
- I served mashed potatoes with it. Enjoy your meal!
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