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Meatballs in curry cream sauce

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Ingredients for 4 servings:

  • 500 g minced meat
  • breadcrumbs
  • 1 egg(s)
  • salt and pepper
  • 500 g carrot(s)
  • 1 onion(s)
  • 2 tbsp curry powder
  • 20 g flour
  • 500 ml water
  • 1 tbsp broth, granulated
  • 1 cup crème fraîche
  • lots of parsley (frozen), dried or fresh
  • margarine

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix the minced meat, breadcrumbs, egg, salt, and pepper well and form into small balls. Fry in fat for about 10 minutes, remove from heat, and set aside. Finely slice the carrots and dice the onion. Sauté both in margarine, then add the curry and fry briefly. Sprinkle with flour and sauté, then deglaze with water and bring to a boil. Add the vegetable stock. Simmer for about 10 minutes. Then stir in 1 cup of crème fraîche and the parsley and season to taste. Now all that’s left to do is add the meatballs and warm them up in the sauce. Serve with rice and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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