Contents
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Ingredients
- 1 pole Leeks
- 1 little one Old Bun
- 3 tbsp Rapeseed oil
- 600 g Ground beef
- 1 Egg
- 300 g Waxy potatoes
- 1 bunch Soup vegetables
- 0,25 bunch Chopped herbs
- 600 ml Vegetable broth, instant
- Salt and pepper
- Paprika powder
Instructions
- Cut the leek stick into thin rings, wash and pat dry. Heat 1 tablespoon of oil in a pan and fry the leek rings for about 2 minutes, so that roasted spots appear.
- Peel the potatoes and cut into small pieces. Soup vegetables: Peel the carrots, first thinly sliced, then quarter, peel the celery and cut into small pieces, wash the leek and cut into thin rings. Heat 1 tablespoon of rapeseed oil in a saucepan and all the vegetables Pour in the vegetable stock and simmer for 15-20 minutes. Just before the end of the cooking time, stir in half of the chopped herbs and season with salt and pepper.
- Soak the buns in water for 10 minutes. Squeeze the buns well, knead well with the minced meat, egg, leek, paprika powder, salt and pepper in a bowl. Form 8 meatballs from the minced meat. Heat. 1 tablespoon of oil in a pan Fry the meatballs in it over medium heat for 5-7 minutes on each side.
- Arrange the vegetables with the leek meatballs on plates and serve sprinkled with the remaining herbs.
Nutrition
Serving: 100gCalories: 201kcalCarbohydrates: 9gProtein: 13.7gFat: 12.3g