🍽️ Juicy Meatballs with Carrots and Watercress Salad

Name: Juicy Meatballs with Carrots and Watercress Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g watercress; 50 g alfalfa sprouts; 1 small can corn; 2 tbsp fruit vinegar; 6 vegetable oil; salt (pepper); 600 g mixed minced meat; 1 bread roll (from the day before); 1 egg; 1 onion; 80 g sunflower seeds; 4 carrots; 0.5 tsp lemon juice; 2 tbsp butter; 2 tbsp vegetable oil; salt (pepper)

685 kcal · 30 min · 4 servings

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Ingredients

100 g watercress
50 g alfalfa sprouts
1 small can corn
2 tbsp fruit vinegar
6 vegetable oil
salt (pepper)
600 g mixed minced meat
1 bread roll (from the day before)
1 egg
1 onion
80 g sunflower seeds
4 carrots
0.5 tsp lemon juice
2 tbsp butter
2 tbsp vegetable oil
salt (pepper)

Instructions

1. Soak the bread roll in lukewarm water.
2. Squeeze the bread well and mix it with the minced meat, salt, and pepper.
3. Peel the onion and chop it finely.
4. Wash the carrots, cut off the ends, and grate them coarsely.
5. Drizzle the grated carrots with lemon juice.
6. Knead the onions, carrots, egg, and sunflower seeds into the meat mixture.
7. Form small balls from the mixture.
8. Heat butter and oil in a pan.
9. Fry the meatballs on all sides for about 10 minutes until golden brown.
10. Wash the watercress thoroughly.
11. Drain the corn.
12. Mix the watercress, corn, and sprouts in a bowl.
13. Whisk vinegar, oil, salt, and pepper to make a marinade.
14. Drizzle the salad with the marinade.
15. Serve the meatballs together with the salad.

Nutrition per serving

kcal: 685
Protein: 39 g · Fett/Fat: 48 g · Carbs: 22 g