Hearty pumpernickel meatballs with parsley vegetables

Hearty pumpernickel meatballs with parsley vegetables kneads 300g mixed minced meat with 3 crumbled Mestemacher pumpernickel slices, finely chopped onion, 1 egg, and generous salt, pepper, and paprika; forms into slightly flattened balls; fries until golden; and serves alongside steamed carrots, broccoli, cauliflower sautéed in 50g butter and sprinkled with chopped parsley for a comforting, fiber-rich German meal.
Ingredients:
For the meatballs
  • 300 gram mixed minced meat
  • 3 slices of pumpernickel
  • 1 onion
  • 1 egg
  • salt, pepper and paprika seasoning according to taste
For the parsley vegetables
  • 3 carrots
  • 1 broccoli
  • ½ cauliflower
  • ½ bunch of parsley
  • 50 grams of butter
Directions:
  1. Chop the onion finely. Crumb the pumpernickel by hand. Knead the minced meat with the pumpernickel, the onion and the egg. Generously season the mass with salt, pepper and paprika seasoning.
  2. Use the hands to form round meatballs and flatten them slightly. Heat the oil in a pan and then fry the meatballs in it from both sides.
  3. Clean the vegetables and cut them into small pieces. Steam in salted water for about 10 minutes. Then melt the butter in a pan and let the vegetables steep. Chop the parsley finely and sprinkle it over the vegetables.
  4. Serve the parsley vegetables with the meatballs.

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