Mustard Sauce with Corn and Seed Meatballs
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 830 kcal | (40 %) |
Ingredients
- Ingredients
- 1 stale White roll
- Corn kernel (140 g, drained)
- 1 onion
- 500 grams mixed ground meat
- 1 egg
- salt
- peppers
- 100 grams Sunflower seed
- 2 Tbsps clarified butter
- 30 grams butter
- 1 Tbsp Pastry flour
- 250 milliliters clear Instant broth
- 250 milliliters milk
- 2 Tbsps hot Mustard
- 4 sticks Leeks
Preparation steps
In a bowl, soak roll briefly in water. Drain corn kernels. Peel onion and dice. Squeeze excess water from roll. Combine ground meat, egg, bread and onion. Season with salt and pepper, then mix until smooth. Fold in corn kernels. With moistened hands, shape into 8 meatballs.
Place sunflower seeds on a plate. Roll meatballs in sunflower seeds on all sides, pressing slightly flat, so that sunflower seeds coat meatball. Heat clarified butter in a pan and cook meatballs over medium heat on both sides, about 6 minutes. Remove meatballs from pan and keep warm. Heat butter in a pan and sprinkle flour over butter and cook briefly. Deglaze pan with broth and milk and bring to a boil, whisking constantly. Stir in mustard and season with salt and pepper.
Rinse leek and cut into rings. Blanch leeks in boiling, salted water, about 5 minutes. Drain well. Arrange meatballs and mustard sauce on a plate and serve with leeks.
