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🍽️ Meatballs with Kohlrabi Vegetables

733 kcal · 30 min · 4 servings

Ingredients

• 600 g Kohlrabi
• 2 tbsp Butter
• 100 ml Vegetable broth
• 1 Onion
• 20 g Butter
• 1 Stale roll
• 2 tbsp fresh chopped parsley
• 1 tsp dried marjoram
• 1 tbsp hot mustard
• 1 Egg
• 600 g mixed minced meat
• Salt
• Pepper (from the mill)
• Vegetable oil (for frying)
• 150 ml Whipping cream
• Nutmeg
• Lemon zest
• Chili flakes

Instructions

1. 1. Peel the kohlrabis and cut them in half.
2. 2. Slice the kohlrabi halves into thin rounds.
3. 3. Finely chop the green leafy tops of the kohlrabi.
4. 4. Set aside a few small leaves for garnishing.
5. 5. Heat butter in a pan and sauté the kohlrabi slices briefly.
6. 6. Lightly salt the vegetables.
7. 7. Deglaze the vegetables with the broth.
8. 8. Cover the pan and simmer the kohlrabi gently for about 15 minutes until tender.
9. 9. Peel the onion and chop it finely.
10. 10. Sauté the onions in butter until translucent.
11. 11. Soak the bread roll in lukewarm water.
12. 12. Squeeze the soaked bread roll well to remove excess water.
13. 13. Add the sautéed onions, parsley, squeezed bread roll, marjoram, mustard, and egg to a bowl with the minced meat.
14. 14. Mix all ingredients thoroughly together.
15. 15. Season the meat mixture with salt and pepper.
16. 16. Shape eight round meatballs from the mixture.
17. 17. Fry the meatballs in hot oil for 3 to 4 minutes on each side until golden brown.
18. 18. Arrange the cooked kohlrabi on pre-warmed plates.
19. 19. Add the cream to the cooking liquid from the kohlrabi.
20. 20. Season the sauce with salt and nutmeg.
21. 21. Blend the sauce briefly until frothy.
22. 22. Add the finely chopped kohlrabi greens to the sauce.
23. 23. Drizzle the sauce with greens over the kohlrabi slices.
24. 24. Place the meatballs on top of the vegetables.
25. 25. Garnish the dish with the reserved kohlrabi leaves, lemon zest, and chili.
26. 26. Serve the meatballs hot.

Nutrition per serving

• kcal: 733
• Protein: 37 g · Fett/Fat: 59 g · Carbs: 15 g