John Myers
Meatballs with Cream Vegetables and Fried Egg
The perfect meatballs with cream vegetables and fried egg recipe with a picture and simple step-by-step instructions.
- 400 g Savoy cabbage fresh
- 300 g Carrots
- Salt and pepper
- 1 tsp Dried marjoram
- 1 Onion
- 250 g Mixed minced meat
- 1 tbsp Lowfat quark
- 3 Eggs
- 1 tsp Sweet paprika powder
- 5 tbsp Oil
- 150 ml Cream
- Freshly grated nutmeg
- Bring a saucepan full of water to the boil. Clean the sausage, cut out the thick stalk. Wash the leaves and cut into 2 cm wide strips. Peel the carrots, quarter lengthways, cut into pieces.
- Salt the boiling water, cook the carrots in it for about 2 minutes until al dente. Add the pearling and cook for about 2 minutes. Remove 100 ml of the cooking water. Drain the vegetables, drain.
- Put the mince, quark and 1 egg in a bowl. Season well with salt, pepper, paprika powder and marjoram and mix thoroughly. Form into 4 meatballs and fry light brown on each side in a coated pan with 2 tablespoons of oil, then over a medium heat of Let fry for 4-5 minutes on each side.
- Cut the onion into strips. Sauté in a saucepan with 2 tablespoons of oil until translucent. Add carrots and savoy cabbage, sauté. Pour in the collected vegetable water and cooking cream. Bring to the boil, season with salt, pepper and nutmeg and keep warm over a mild heat.
- Heat 1 tablespoons of oil in a pan. Beat 2 eggs, add to the pan, season with salt and pepper, fry over a medium heat over fried eggs. Drain the meatballs on kitchen paper and serve with vegetables and eggs.
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