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🍽️ Meatballs with Creamy Vegetable Sauce

705 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 1 whole grain rolls (from the day before)
• 500 g carrots (3 large carrots)
• 3 spring onions
• 8 g ginger (1 piece)
• 1 garlic clove
• 400 g beef mince
• 1 egg
• salt
• pepper
• 4 tbsp rapeseed oil
• 400 ml tomato juice
• 40 g sour cream (2 tbsp)
• 2 tbsp soy sauce

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with boiling water.
3. 3. Cover the pot.
4. 4. Cook the potatoes for about 25 minutes.
5. 5. Soak the bread roll in lukewarm water.
6. 6. Wash the carrots.
7. 7. Remove the ends of the carrots.
8. 8. Peel the carrots.
9. 9. Grate the carrots using a coarse grater.
10. 10. Wash the spring onions.
11. 11. Remove the tough ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Peel the ginger.
14. 14. Peel the garlic clove.
15. 15. Mince the ginger very finely.
16. 16. Mince the garlic very finely.
17. 17. Squeeze the soaked bread roll.
18. 18. Place the squeezed bread roll into a large bowl.
19. 19. Add the ground beef to the bowl.
20. 20. Add the chopped onions to the bowl.
21. 21. Add the minced ginger to the bowl.
22. 22. Add the minced garlic to the bowl.
23. 23. Add half of the grated carrots to the bowl.
24. 24. Add the egg to the bowl.
25. 25. Season the mixture with salt.
26. 26. Season the mixture with pepper.
27. 27. Mix the ingredients into a meat dough using the dough hooks of a hand mixer.
28. 28. Wet your hands with water.
29. 29. Shape 10 meatballs from the meat dough.
30. 30. Heat 2 tablespoons of oil in a non-stick pan.
31. 31. Fry the meatballs for about 5 minutes on each side.
32. 32. Remove the meatballs from the pan.
33. 33. Keep the meatballs warm.
34. 34. Add the remaining oil to the pan.
35. 35. Sauté the remaining grated carrots for 2 to 3 minutes.
36. 36. Season the carrots with salt.
37. 37. Season the carrots with pepper.
38. 38. Add the tomato juice to the pan.
39. 39. Cover the pan.
40. 40. Cook the mixture on low heat for 10 minutes.
41. 41. Drain the cooking water from the potatoes.
42. 42. Rinse the potatoes under cold water.
43. 43. Peel the potatoes.
44. 44. Pour the carrot-tomato juice mixture into a pot.
45. 45. Puree the mixture with a hand blender.
46. 46. Stir the crème fraîche into the puree.
47. 47. Stir the soy sauce into the puree.
48. 48. Add the meatballs to the sauce.
49. 49. Reheat the meatballs in the sauce.
50. 50. Serve the meatballs with the creamy vegetable sauce.
51. 51. Serve the boiled potatoes on the side.

Nutrition per serving

• kcal: 705
• Protein: 42 g · Fett/Fat: 29 g · Carbs: 67 g