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🍽️ Creative Steam-Cooked Meatballs with Vegetables and Potatoes

582 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 800 g
• carrots 200 g
• peas, frozen 200 g
• onions, yellow 1 pc.
• minced meat, mixed 400 g
• eggs 1 pc.
• breadcrumbs 40 g
• salt pinch
• pepper, black ground pinch
• cream cheese, plain 200 g
• cornstarch 1 tbsp
• nutmeg, ground pinch
• parsley, fresh 10 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into cubes of about two centimeters.
3. 3. Place the potato cubes into the cooking insert.
4. 4. Peel the carrots and remove the ends.
5. 5. Dice the carrots.
6. 6. Put the carrots and peas into the deep steam cooking insert.
7. 7. Halve the onion and peel it.
8. 8. Put the onion into the mixing container.
9. 9. Chop the onion for four seconds on speed eight.
10. 10. Push down the onion pieces with a spatula.
11. 11. Add the minced meat, the egg, the breadcrumbs, half a teaspoon of salt, and a pinch of pepper to the container.
12. 12. Mix the ingredients for twenty seconds on speed four.
13. 13. Form twenty-four balls from the mixture.
14. 14. Place the balls into the shallow steam cooking insert.
15. 15. Pour one liter of salted water into the mixing container.
16. 16. Place the steam cooking inserts on top.
17. 17. Close the device.
18. 18. Steam cook the food for twenty-five minutes on the steam setting.
19. 19. Set the steam cooking inserts aside.
20. 20. Keep the inserts warm.
21. 21. Pour the cooking liquid out of the mixing container.
22. 22. Catch three hundred milliliters of the liquid in the process.
23. 23. Add the three hundred milliliters of cooking liquid, the cream cheese, the peas, and the carrot cubes to the mixing container.
24. 24. Bring the mixture to a boil for five minutes at one hundred degrees Celsius on speed one.
25. 25. Mix the cornstarch with a little water in a bowl.
26. 26. Add the starch-water mixture to the boiling liquid.
27. 27. Season the sauce with salt and nutmeg.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Strip the leaves from the stems.
31. 31. Finely chop the parsley.
32. 32. Plate the meatballs in creamy sauce with potatoes.
33. 33. Sprinkle the dish with the chopped parsley.
34. 34. Serve the food.

Nutrition per serving

• kcal: 582
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 62 g