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Meatballs with Cream Sauce, Mashed Curry Potatoes and Carrot Vegetables

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal

Ingredients
 

Meatballs: (approx. 24 pieces)

  • 1 kg Beef meat
  • 2 Large onions approx. 250 g
  • 2 Garlic cloves
  • 2 Bun
  • 2 Eggs
  • 0,5 Bunch of fresh coriander
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Mild curry powder
  • 1 tsp Sweet paprika
  • 2 cups Breadcrumbs
  • 1 Cup Oil

Mashed curry potatoes:

  • 1 Turnip approx. 200 g
  • 1 Parsnip approx. 100 g
  • 1 kg Potatoes
  • 1 Onion approx. 100 g
  • 1 tsp Salt
  • 1 tbsp Mild curry powder
  • 1 tbsp Butter
  • 4 tbsp Cooking cream
  • 2 tbsp Creme fraiche Cheese

Carrots:

  • 600 g Carrots
  • 1 tsp Salt
  • 1 tsp Instant vegetable broth
  • 1 tbsp Butter
  • 1 tbsp Sugar
  • 2 big pinches of salt
  • 1 big pinch of pepper

Cream sauce:

  • Fry the meat stock from the meatball
  • 2 tbsp Flour
  • 0,5 tsp Salt
  • 0,25 tsp Pepper
  • 2 tbsp Creme fraiche Cheese
  • 100 ml Cooking cream

Instructions
 

Meatballs

  • Peel and finely dice the onions and garlic cloves. Soak the rolls and squeeze them out well. Wash the coriander, shake dry and finely chop / chop. Put all ingredients (beef meat, onion cubes, garlic clove cubes, squeezed rolls, 2 eggs, cut / chopped coriander, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon mild curry powder and 1 teaspoon sweet paprika) in a bowl, stir well / knead and approx. Let rest for ½ hour. Shape meatballs with moistened hands, roll in breadcrumbs and bake / fry in a pan with oil on both sides until golden-brown. Makes approx. 24 pieces (Ps .: remaining meatballs taste excellent even later when cold!)

Mashed curry potatoes:

  • Peel and dice the potato, turnip, parsnip and onion. Boil everything in salted water (1 teaspoon) for about 25 minutes, drain, add butter (1 tbsp), cooking cream (4 tbsp), crème fraîche (2 tbsp) and mild curry powder (1 tbsp) and work through vigorously with the potato masher.

Carrots:

  • Peel the carrots, cut in half lengthways and slice diagonally. Boil carrots in salted water (1 teaspoon) with vegetable stock (1 teaspoon) for about 8 minutes, drain, add butter (1 tbsp) and sugar (1 tbsp) and let everything caramelize a little. Finally, season with salt (2 big pinches) and pepper (1 big pinch).

Cream sauce:

  • Stir flour (2 tbsp) into the hot frying pan (burn in) and deglaze with the cooking cream (100 ml). Stir in crème fraîche (2 tbsp) and season / season with salt (½ teaspoon) and pepper (¼ teaspoon).

Serve:

  • Serve the boulettes with cream sauce, mashed curry potatoes and carrot vegetables.

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 12.9gProtein: 1.8gFat: 11.1g
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Written by John Myers

Professional Chef with 25 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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