John Myers
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Schabemett Meatballs with Caramelized Carrots
The perfect schabemett meatballs with caramelized carrots recipe with a picture and simple step-by-step instructions.
Schabemett meatballs:
- 250 g Schabemett
- 1 Yesterday’S rolls
- 1 Onion approx. 50 g
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 Egg
- 1 tsp Medium hot mustard
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Sweet paprika
- 100 g Breadcrumbs
- 4 tbsp Sunflower oil
Caramelized Carrots:
- 400 g Carrot slices TK (own production!)
- 1 tbsp Butter
- 100 ml Vegetable broth (1 teaspoon instant)
- 1 tbsp Liquid honey
- 1 tbsp Sweet soy sauce
- 2 tbsp Cooking cream
- 2 tbsp Plucked parsley frozen (own production)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Chicken broth instant
Serve:
- 2 Stalk Maggi cabbage from our own garden for garnish
Schabemett meatballs:
- Soak the rolls in water and squeeze them out well. Peel onion and chop finely. Peel the garlic clove and ginger and dice very finely. Clean / core the chilli pepper, wash and dice very finely. Put all ingredients (Schabemett, squeezed bread roll, onion cubes, garlic clove cubes, chili pepper cubes, ginger cubes, 1 egg, 1 teaspoon medium hot mustard, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill and 1 teaspoon sweet paprika) in a bowl give and mix well. Shape 4 meatballs with moistened hands, roll in breadcrumbs, fry in a pan with sunflower oil (4 tablespoons) on both sides until golden-brown, remove and degrease on kitchen paper. Keep warm in the oven at 50 ° C until serving.
Caramelized carrots:
- Thaw the carrot slices, fry them in a pan with butter (1 tbsp), deglaze / pour in the vegetable stock (100 ml / 1 tsp instant) and simmer / boil with the lid closed for about 7 – 8 minutes. Remove the lid and continue to simmer / cook until the liquid has almost boiled away. Drizzle with liquid honey (1 tbsp) and sweet soy sauce (1 tbsp) and stir-fry vigorously. Add cooking cream (2 tbsp), parsley (2 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and instant chicken stock (1 teaspoon) and continue to caramelize / reduce.
Serve:
- Serve Schabemett meatballs with caramelized carrots, garnished with Maggi cabbage.
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