Sauerkraut with meatballs

Ingredients for 5 servings:

• 2 slices of toast
• 250 g carrot(s)
• 500 g minced meat, mixed
• 2 eggs
• 2 tbsp oil
• 770 g sauerkraut
• 1 onion(s)
• 20 g clarified butter
• 3 cloves
• 500 ml vegetable stock
• salt and pepper
• 2 sprigs of lemon thyme
• 1 pinch(s) of sugar
• Paprika powder, hot
• n. B. Pepper – berries, pink

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the toast in cold water. Trim, peel, and wash the carrots, and cut into thin strips. Squeeze the bread and knead it with the minced meat, eggs, salt, pepper, and paprika. Season to taste. Form the minced meat mixture into about 20 small balls. Heat oil in a wok. Fry the meatballs in batches for about 8 minutes and drain on kitchen paper. Dice the onion. Heat clarified butter in the wok. Sauté the diced onion and sauerkraut. Add the carrots, cloves, thyme, and peppercorns. After about 3 minutes, add the stock. Cook for 15 minutes. Season the vegetables with salt, pepper, and sugar. Place the meatballs on top of the vegetables in the wok and return to the heat. Serve hot.