Meatballs in curry sauce

Ingredients for 4 servings:

• 1 roll
• 500 g carrot(s)
• 1 onion(s)
• 30 g margarine
• 1 tbsp curry powder
• 2 tbsp flour and 500 ml water
• 2 tsp broth, clear
• 500 g minced meat, mixed
• 1 egg(s)
• Salt
• Pepper, white
• 2 tbsp sesame seeds
• 2 tbsp oil
• 2 tbsp crème fraîche
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the rolls. Slice the carrots. Chop the onion. Heat the fat in a pot. Sauté the onions and carrots. Dust with curry and flour and sauté. Deglaze with 500 ml water and bring to a boil. Stir in the stock and simmer for about 15 minutes. Squeeze out the liquid from the rolls and knead with the minced meat and egg. Season with salt and pepper. Form the dough into small balls. Toast the sesame seeds in a pan without fat until golden brown. Heat the oil in a pan. Fry the meatballs for about 10 minutes. Stir the crème fraîche into the vegetables. Season with salt and pepper. Chop the parsley. Add the balls to the sauce. Sprinkle with sesame seeds and parsley. Serve with potatoes or, ideally, rice.