Meatballs with buttered carrots

Ingredients for 2 servings:

• 500 g minced beef
• 1 small onion(s), finely diced
• 5 grains of pepper, ground
• 1 tsp salt
• 2 tbsp buckwheat, ground
• 1 tbsp brown rice, medium grain, ground
• 2 eggs
• Buckwheat, ground, as breading
• 2 tbsp butter, maybe more for frying
• 500 g carrot(s) (organic)
• 100 ml water
• possibly parsley, for garnishing
• 6 potatoes
• ¼ tsp caraway seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + dairy-free

Meatball preparation: Mix together ground beef and two or three eggs. Form into palm-sized meatballs and coat in buckwheat flour. Fry in hot butter for about 10 minutes on each side over low heat. Butter and carrot preparation: Cut carrots into very thin slices. Sauté in water and butter until al dente and soft. Potato preparation: Boil potatoes with skin and caraway seeds until soft, rinse with cold water, and peel immediately. Dilute the cooking butter with a little water, bring to a boil, and use as a sauce.