Meatballs with saffron and cayenne sauce

Ingredients for 2 servings:

• 350 g minced beef
• 1 onion(s)
• 2 eggs
• 3 ½ tbsp breadcrumbs
• n. B. Salt
• 1 tsp, heaped cayenne pepper
• 4 tsp oil
• 0.1 g saffron threads or powder
• 200 ml vegetable stock
• 150 g sour cream
• 2 tsp lemon juice
• n. B. sugar, brown
• 1 tsp sauce thickener, light
• n. B. Rice
• e.g. zucchini
• e.g. olive oil
• salt and pepper

Instructions

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

quick, easy and delicious!

Add the finely chopped onion, eggs, and breadcrumbs to the minced meat. Season with salt and about 1/2 teaspoon of cayenne pepper, and knead thoroughly. Form the mixture into 12 to 14 meatballs, depending on their size. Fry the meatballs in hot oil over medium heat for 10 minutes. Remove from the pan and keep warm in a preheated oven (approx. 80°C). Pour vegetable stock into the pan drippings and heat. Add the saffron and sour cream. Bring to a boil briefly. Season with lemon juice, salt, 1/2 teaspoon of cayenne pepper, and the sugar. Thicken the sauce a little more, if desired. Thread the meatballs onto skewers and serve on warmed plates with the sauce. As a side dish, I make rice with zucchini. Cook the rice. In a pan, cook the finely chopped zucchini in olive oil for about 10 minutes. Add the rice and season with salt and pepper.