Classic meatballs with carrot and leek vegetables

For 4 people
  • 1 rolls from the previous day
  • 1 onion
  • 500 g mixed minced meat
  • 1 egg
  • Salt
  • pepper
  • Sweet paprika
  • 3 EL Oil
  • 500 g Carrots
  • 500 g Leeks
  • 2 0 g Butter or margarine
  • 3/8 l Vegetable stock (instant)
  • 100 g whipped cream
  • 3 EL light sauce binder
  • 1 EL lemon juice
  • 1/2 Bunch Parsley
  • Parsley and lemon
40 minutes
easy
1.
Soak the rolls in cold water. Peel onion and chop finely. Knead the mince, squeezed bun, onion and egg. Season with salt, pepper and paprika. Shape the dough into 8 meatballs.
2.
Heat the oil in a pan. Fry the meatballs in it over a medium heat for about 15 minutes, turning every now and then. Clean, peel and cut the carrots. Clean and wash the leek and cut into rings.
3.
Heat the fat in a saucepan. Braise the vegetables in it. Add the stock, bring to the boil and cook for 10 minutes. Pour in the cream, stir in the sauce thickener, bring to the boil again. Season with lemon juice, salt and pepper.
4.
Wash the parsley, chop it finely and add to the vegetables. Arrange meatballs and vegetables on plates. Garnish with parsley and lemon. Boiled potatoes taste good with it.
1 person approx:
  • 640 kcal
  • 2680 kJ
  • 32 g protein
  • 47 g fat
  • 20 g carbohydrates

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