🍽️ Lemon Basil Meatballs with Red Cabbage

Name: Lemon Basil Meatballs with Red Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: basil, fresh 20 g; lemons 1 pc.; eggs 1 pc.; minced meat, mixed 600 g; breadcrumbs 4 tbsp; salt pinch; pepper, black ground pinch; oil 2 tsp; red cabbage, fresh 600 g; vegetable broth 200 ml; milk 200 ml; nutmeg, ground pinch; sugar pinch; cream cheese, plain 100 g

496 kcal · 30 min · 4 servings

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Ingredients

basil, fresh 20 g
lemons 1 pc.
eggs 1 pc.
minced meat, mixed 600 g
breadcrumbs 4 tbsp
salt pinch
pepper, black ground pinch
oil 2 tsp
red cabbage, fresh 600 g
vegetable broth 200 ml
milk 200 ml
nutmeg, ground pinch
sugar pinch
cream cheese, plain 100 g

Instructions

1. Wash the basil thoroughly and pat it dry.
2. Strip the leaves from the stems and chop them finely.
3. Set the stems aside.
4. Wash the lemon.
5. Zest about one teaspoon of lemon peel.
6. Halve the lemon and squeeze out the juice.
7. Separate the egg yolk from the white.
8. Place the egg yolk in a bowl.
9. Add the ground meat.
10. Add the breadcrumbs.
11. Season the mixture generously with salt and pepper.
12. Mix all ingredients well.
13. Wet your hands with water.
14. Form small balls from the meat mixture.
15. Heat two tablespoons of oil in a skillet over high heat.
16. Fry the meatballs for about five minutes until browned all over.
17. Remove the balls from the pan and place them on a plate.
18. Leave the cooking juices in the pan.
19. Place the red cabbage in a pot.
20. Warm the red cabbage over medium heat with the lid on.
21. Add broth to the pan with the cooking juices.
22. Add the milk.
23. Add the reserved basil stems to the pan.
24. Add some nutmeg.
25. Add the grated lemon zest.
26. Add one tablespoon of lemon juice.
27. Season with salt, pepper, and sugar.
28. Bring the sauce to a boil over high heat.
29. Reduce the heat to medium.
30. Simmer the sauce for about four minutes.
31. Stir the cream cheese into the sauce.
32. Add the fresh basil leaves.
33. Return the fried meatballs to the sauce.
34. Warm the balls in the sauce for about two minutes.
35. Season the red cabbage with salt and pepper.
36. Remove the basil stems from the sauce.
37. Adjust the seasoning of the sauce with salt, pepper, and a bit of lemon juice.
38. Plate the meatballs in the sauce.
39. Serve them alongside the red cabbage.

Nutrition per serving

kcal: 496
Protein: 35 g · Fett/Fat: 28 g · Carbs: 24 g