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🥗 Parsley Meatballs with Crunchy Carrot-Apple Salad

452 kcal · 30 min · 4 servings

Ingredients

• Parsley, fresh 15 g
• Shallots 2 pcs
• Beef mince 600 g
• Mustard 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Carrots 6 pcs
• Apples, red 2 pcs
• Ginger, fresh 10 g
• Lemons 1 pcs
• Honey 1 tsp
• Olive oil 2 tbsp
• Pumpkin seeds 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the parsley thoroughly and shake it dry.
3. 3. Pluck the parsley leaves from the stems and chop them finely.
4. 4. Halve the shallots, peel them, and dice them finely.
5. 5. Place the parsley, shallots, minced meat, and mustard into a bowl.
6. 6. Mix the ingredients well together.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Shape the meat mixture into balls about 4 cm in size.
9. 9. Place the balls on a baking sheet lined with baking paper.
10. 10. Bake the meatballs in the middle oven rack for about 10 minutes.
11. 11. Turn off the oven after the baking time.
12. 12. Let the meatballs keep warm in the turned-off oven.
13. 13. Wash and peel the carrots.
14. 14. Grate the carrots coarsely into a bowl.
15. 15. Wash the apples.
16. 16. Grate the apples coarsely into the bowl with the carrots as well.
17. 17. Peel the ginger.
18. 18. Finely chop the ginger.
19. 19. Rinse the lemon under hot water.
20. 20. Grate about 2 teaspoons of lemon zest.
21. 21. Halve the lemon.
22. 22. Squeeze the juice from the lemon.
23. 23. Place the ginger, lemon zest, lemon juice, honey, and olive oil into a pot.
24. 24. Warm the mixture over medium heat for about 3 minutes.
25. 25. Remove the pot from the heat.
26. 26. Season the dressing mixture with salt and pepper.
27. 27. Pour the dressing over the carrot-apple salad.
28. 28. Add the pumpkin seeds.
29. 29. Mix the salad well.
30. 30. Take the meatballs out of the oven.
31. 31. Serve the meatballs together with the salad.
32. 32. Enjoy your meal!

Nutrition per serving

• kcal: 452
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 29 g