John Myers
Meatballs with Leek and Carrot Vegetables and Mashed Celery
The perfect meatballs with leek and carrot vegetables and mashed celery recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 2,5 tbsp Oil
- 500 g Ground beef
- 2 tbsp Quark semi-fat
- 1 Egg
- 1 tsp Mustard
- Salt and pepper
- 700 g Celeriac fresh
- 2 tbsp Butter
- 2 tbsp Milk
- 300 g Carrots
- 300 g Leek
- 150 ml Vegetable broth
- 50 ml Cream
- Peel the onion, dice finely and sauté in 1/2 tbsp hot oil for 2 minutes. Put the minced meat in a bowl, mix with the quark, mustard, egg, onions, salt and pepper and knead to form a minced mixture.
- Peel the celery, dice it coarsely. Cook in salted water for 15 minutes until soft. Drain the water, add 1 tablespoon of butter and milk. Coarsely mash, season with salt and pepper.
- Peel the carrots, cut in half lengthways and cut into oblique slices. Clean the leek, wash thoroughly and cut into oblique slices. Heat 1 tablespoon of butter in a pan, fry the carrots in it for 3 minutes. Add the leeks and fry again for 3 minutes. With the stock Deglaze, cover and let simmer for 6 minutes. Pour in the cream, bring to the boil and season with salt and pepper.
- Shape the mince into meatballs with damp hands. Heat the remaining oil in a pan. Fry the meatballs for 10-15 minutes on both sides over a medium heat. Serve the meatballs with the vegetables and mashed celery.
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