Breaded meatballs with turnip vegetables

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1/2 Bread roll (from the previous day)
  • 1 Onion
  • 500 g mixed minced meat
  • 2 Eggs (size M)
  • 2 TEASPOONS medium hot mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Pepper
  • 12 Mini-Mozzarella balls
  • 1 kg mixed variegated carrots
  • 2 TABLESPOONS Macadamia nut kernels
  • 100 g Panko (Japanese bread flakes)
  • 5 TABLESPOONS Oil
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS Maple syrup
  • 2 TABLESPOONS Hazelnut kernels
  • 1/2 bunch Parsley

Directions

  1. 1

    Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead minced meat, roll, 1 egg, mustard and onion. Season with salt, paprika and pepper. Form approx. 12 smaller meatballs out of the minced meat mixture, put 1 mozzarella ball in the middle of each and form into balls.

  2. 2

    Clean the carrots, leaving a little green, peel and wash. Cut the carrots in half lengthways and halve them crossways. Cook the carrots in boiling salted water for about 5 minutes.

  3. 3

    Chop the nuts coarsely and mix with Panko. Whisk 1 egg in a deep dish. Turn the balls one after the other in flour, egg and the nut pancake. Heat oil in a large pan and fry the balls in it all around at medium heat for 5-7 minutes and keep warm.

  4. 4

    Melt the butter in a pan. Remove the carrots from the water with a skimmer and drain them well and put them into the pan. Fry the carrots for about 2 minutes. Shortly before the end of the frying time, add maple syrup and let it caramelize.

  5. 5

    Coarsely chop the hazelnuts. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Fold parsley and hazelnuts into the vegetables. Arrange carrots and meatballs on plates.

  6. 6

    Schmand-Dip tastes good with it.

Nutrition Facts

KCAL
690 kcal
CARBS
36 g
FATS
44 g
PROTEINS
37 g