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🍽️ Meatballs with Yogurt Dip

418 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 tbsp butter
• 500 g ground beef
• 3 tbsp whole wheat breadcrumbs
• 2 tsp paprika powder (mild sweet)
• 1 tsp mustard
• salt
• pepper
• 1 egg
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• 800 g carrots
• 300 ml meat broth

Instructions

1. 1. Peel one onion and cut it into small cubes.
2. 2. Heat butter in a frying pan.
3. 3. Add the onion cubes to the pan.
4. 4. Sauté the onions for two minutes over medium heat.
5. 5. Remove the pan from the heat and let the onions cool down slightly.
6. 6. Add the minced meat, cooled onions, breadcrumbs, egg, paprika powder, mustard, parsley, salt, and pepper to a bowl.
7. 7. Mix all ingredients into a dough.
8. 8. Wet your hands.
9. 9. Shape eight meatballs from the dough.
10. 10. Heat oil in a frying pan.
11. 11. Fry the meatballs on all sides for about six to eight minutes until golden brown.
12. 12. Remove the meatballs from the pan and keep them warm.
13. 13. Peel the carrots and leave some green on them.
14. 14. Cook the carrots in boiling salted water for about eight minutes until tender.
15. 15. Peel the remaining onion and cut it into small cubes.
16. 16. Sauté the onion cubes in the frying fat of the pan.
17. 17. Set aside three tablespoons of the broth.
18. 18. Stir the starch smooth with the three tablespoons of broth.
19. 19. Pour the remaining broth over the onions.
20. 20. Bring the sauce to a boil.
21. 21. Stir the prepared starch into the sauce.
22. 22. Let the sauce simmer for one minute.
23. 23. Remove the sauce from the heat.
24. 24. Season the sauce generously with salt and pepper.
25. 25. Plate the meatballs and carrots.
26. 26. Pour some sauce over the meatballs and carrots.
27. 27. Serve the meatballs with boiled potatoes.

Nutrition per serving

• kcal: 418
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 19 g