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🍽️ Mini meatballs with vegetable strips

485 kcal · 30 min · 4 servings

Ingredients

• Meatballs
• 1 stale rolls
• 1 onion (chopped)
• 2 tbsp chopped parsley
• 1 chili pepper (finely chopped)
• 5 tbsp oil
• 600 g mixed minced meat
• 2 eggs
• 1 tsp mustard
• 1 tsp sweet paprika powder
• 2 tsp dried marjoram
• salt
• Vegetable noodles
• 1 zucchini
• 2 carrots
• 1 leek
• 2 tbsp soy sauce
• 2 tbsp oil
• Spicy sauce
• 2 chili peppers (cut into thin rings)
• 2 tbsp honey
• 100 ml light soy sauce

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Heat 1 tablespoon of oil in a pan.
3. 3. Sauté the onion in the hot oil until translucent.
4. 4. Add the parsley and sauté it briefly.
5. 5. Let the onion-parsley mixture cool down.
6. 6. Squeeze the soaked bread roll very well.
7. 7. Knead the bread with the onion mixture, the minced meat, the eggs, the mustard, the paprika powder, the marjoram, the chili, and the salt into a smooth mixture.
8. 8. Shape 16 equal-sized meatballs from the mixture.
9. 9. Heat 4 tablespoons of oil in a pan.
10. 10. Fry the meatballs brown on all sides.
11. 11. Peel the carrot.
12. 12. Wash the leek.
13. 13. Clean the leek.
14. 14. Wash the zucchini.
15. 15. Cut the carrot, leek, and zucchini into very thin strips.
16. 16. Heat 2 tablespoons of oil in a pan.
17. 17. Sweat the vegetable strips in the hot oil.
18. 18. Deglaze the vegetables with soy sauce.
19. 19. Remove the pan from the heat and let the vegetables steep briefly.
20. 20. Mix all ingredients for the spicy sauce well.
21. 21. Fill the sauce into a small bowl.
22. 22. Warm 4 plates.
23. 23. Arrange the meatballs and vegetables on the plates.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 32 g