Low carb meatballs in cheese sauce with vegetables

Ingredients for 4 servings:

• 500 g minced beef
• 1 bunch of green asparagus
• 2 kohlrabi
• 1 head of broccoli
• 2 carrots
• 1 bunch parsley, flat
• 1 egg(s)
• Mustard
• e.g. breadcrumbs
• 750 ml vegetable stock
• 1 cup sour cream (150 g)
• 2 tbsp processed cheese (approx. 75 g)
• e.g. salt and pepper
• n. B. garlic
• e.g. chili powder
• n. B. Nutmeg
• e.g. oil, margarine or butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

light, tasty and low carb

Combine the ground beef with the egg, mustard, breadcrumbs, and seasonings (except nutmeg) and form into bite-sized meatballs. Brown on all sides in a large pan with plenty of fat. Meanwhile, peel the lower third of the green asparagus and cut the stalks into approximately 1 cm pieces. Peel and roughly dice the kohlrabi, divide the broccoli into small florets, and peel and slice the carrots (do not slice them; they should be a bit thicker). Once the meatballs have browned all over, remove them from the pan and set aside. Sauté the prepared vegetables on all sides in the frying fat and then add the vegetable stock. Bring to a boil, then simmer the vegetables on medium heat for about 10 minutes (they should still have some bite). Reduce the heat to low to prevent the mixture from boiling. Stir in the sour cream and then the cheese spread. Turn the heat up again and bring to a boil. Add the meatballs back in. Meanwhile, chop the parsley and stir in at the end. Season everything again with the spices and nutmeg and let it reduce slightly. You can also thicken it a bit (I stirred some flour into milk until smooth; water works too, and thickened it with that). Notes: If the breadcrumbs and flour are too high in carbs for you, just omit them; the recipe works just fine. For me, low-carb is enough—it doesn’t have to be no-carb.