Mustard Sauce with Corn and Seed Meatballs

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Mustard Sauce with Corn and Seed Meatballs
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
830
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories830 kcal(40 %)

Ingredients

for
4
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
How healthy are the main ingredients?
Sunflower seedMustardonioneggsaltLeek

Preparation steps

1.

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.

2.

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.

3.

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.