John Myers
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Meatballs with Vegetable Ragout
The perfect meatballs with vegetable ragout recipe with a picture and simple step-by-step instructions.
for the meatballs
- 400 g Minced meat at will (here beef)
- 1 Piece Bun from the day before, alternatively 2 toast
- 1 Piece Onion in cubes
- 1 Piece Egg
- Salt, pepper, some milk
- 1 tbsp Chopped parsley
- Oil for frying
for the vegetable ragout
- 400 g Carrots
- 1 -2 Stck Kohlrabi 1 thick or two smaller ones
- 250 g Sugar snap peas, fresh
- 1 Piece Small onion, finely chopped
- Possibly butter
- 1 tbsp Flour
- 100 ml Cream
- Salt, pepper, vegetable broth (instant, bought or homemade)
- Chives or parsley for sprinkling
- Nutmeg
meatballs
- Cut the bun into slices and soak in the milk. I always like to add some vegetable stock powder, it gives the meatballs a spicy taste afterwards. Squeeze out and prepare a minced meat batter with the rest of the ingredients except for the oil. Shape them into small balls. Fry and cook in hot oil until browned.
vegetables
- Clean the carrots and cut them into oblique, not too thin slices. Peel the kohlrabi and cut into approx. 1 cm cubes. Clean and wash the sugar snap peas. Cook the carrots and kohlrabi in water with salt and a little vegetable stock for about 6 minutes. After 4 minutes add the sugar snap peas. Drain, catching the cooking stock.
sauce
- Take the finished meatballs out of the pan and sauté the onions in the frying fat. Possibly add a little more butter. Sprinkle the flour on top and sweat briefly as well. Deglaze with approx. 400 ml of vegetable boiling water and make a sauce. Let simmer for a few minutes. Add the cream and season with salt, pepper and nutmeg.
completion
- Put the meatballs and the vegetables in the sauce, mix everything well and heat for a few more minutes. Sprinkle with chives or parsley. Now it can be served. We had boiled potatoes with it, but fried potatoes or puree also go very well.
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