Meatballs with cranberry compote
- 1 small onion
- 1 shallot
- 2 Sprigs of rosemary
- 1 deleted TL cornstarch
- 1 tablespoons + 75 ml cranberry nectar
- 1 TL Butter
- 2 deleted TL brown sugar
- 100 g Frozen Cranberries
- 1 EL red wine vinegar
- Salt
- 1/2 Bund Dill
- 100 g Schmand
- 1 EL Milk
- Pepper
- 75 g Baby Salad mix
- 250 g
mixed minced meat - 2 coated TL breadcrumbs
- 1 egg yolk (size M)
- 2 EL Oil
45 minutes
easy
- 1.
- Peel the onion and shallot and cut into fine cubes. Wash rosemary, shake dry and roughly chop. Mix the starch with 1 tbsp nectar. Heat the butter in a saucepan. Sauté shallot in it, sprinkle with brown sugar, add cranberries and sauté lightly. Add rosemary, deglaze with vinegar and 75 ml nectar, bring to the boil for approx. 1 minute and bind with the starch. Season to taste with salt and allow to cool
- 2.
- Wash the dill, shake dry and chop. Mix the sour cream and milk. Stir in half of the dill, season with salt and pepper. Wash the lettuce and drain well. Knead the mince, breadcrumbs, egg yolk, remaining dill and onion, season well with salt and pepper. Shape the mince into 8 small balls. Heat oil in a pan. Fry the meatballs in it for about 10 minutes, turning. Arrange salad, meatballs, cranberry compote and sour cream sauce in bowls
1 person approx:
- 330 kcal
- 1380 kJ
- 15 g protein
- 24 g fat
- 14 g carbohydrates
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