John Myers
Contents
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Ingredients
Savory meatballs:
- 500 g Beef net
- 2 Onions approx. 200 g
- 1 Red chilli pepper approx. 20 g
- 2 Garlic cloves
- 2 Yesterday's rolls
- 2 Eggs
- 1 Orange peppers
- 1 Cup Fresh, plucked and sliced coriander
- 1 tbsp Sweet paprika
- 0,5 tbsp Salt
- 1 tbsp Mild curry powder
- 2 cups Roast granules / alternatively breadcrumbs
- 1 Cup Peanut oil
Cauliflower:
- 1 Cauliflower 1.15 kg (cleaned 750 g)
- 2 tsp Salt
Potatoes:
- 1 kg Small, waxy potatoes
- 2 tsp Salt
Curry cream sauce:
- 2 tbsp Butter
- 4 tbsp Flour
- 600 ml Beef broth (1 instant cube)
- 0,5 Mug (150 ml) Cream Double / alternatively sour cream
- 1 tbsp Mild curry powder
- 1 tsp Sweet paprika
- 0,5 tsp Salt
- 0,25 tsp Pepper
Instructions
Savory meatballs:
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Soak the rolls in cold water and squeeze them out well. Clean, wash and finely dice the peppers. Wash the coriander, shake dry, pluck and cut. Put all ingredients (beef meat, onion cubes, chilli pepper cubes, garlic clove cubes, soaked rolls, eggs, orange paprika, freshly plucked coriander, sweet paprika, salt and mild curry powder) in a bowl and mix / knead well with your moistened hands. Shape meatballs with moistened hands, roll them in granules or, alternatively, breadcrumbs and fry them in portions with hot peanut oil (1 cup) on both sides until golden-brown.
Cauliflower:
- Clean the cauliflower, cut into florets, wash, cook in salted water (1 teaspoon salt) for about 10 - 12 minutes and drain through a kitchen sieve.
Potatoes:
- Peel and wash the potatoes, cook in salt water (1 teaspoon salt) for about 18-20 minutes and drain.
Serve:
- Serve spicy meatballs with cauliflower, potatoes and curry-cream sauce.
Nutrition
Serving: 100gCalories: 523kcalCarbohydrates: 23.4gProtein: 4.3gFat: 46.5g
