Oriental meatballs with parsnip

Name: oriental meatballs with parsnip
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Asian
Ingredients: 2 slice White bread; 50 ml Full Milk; 500 g minced beef; 1 tl salt; el French mustard; tl curry powder; 1 medium sized egg; tl paprika; 1 small onion; 200 g yellow rice; 400 g parsnip; 2 el sunflower oil; 175 ml satay sauce with cayenne pepper little pot; 1 el raisins

Oriental meatballs with parsnip and spicy satay sauce.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 peeler

Directions

Preheat the oven to 190 ° C. Cut the crusts of the bread. Pour the milk into a deep plate.
Remove each slice of bread through the milk and leave to soak in the plate for weeks.
Put the minced meat in a bowl and add the salt, the mustard, curry powder, egg and paprika.
Squeeze the bread and mix through the mince. Chop the onion very finely and mix through the minced meat.
Turn balls of the minced meat the size of a good walnut. Line a baking sheet with parchment paper and place the balls on it.
Bake the meatballs in the middle of the oven for about 20 minutes until golden brown and done.
Meanwhile, cook the rice according to the instructions on the package.
Peel the parsnip with a peeler, as you peel a winter carrot, and cut into cubes of 1 cm.
Heat the oil in a wok stir fry the parsnip 5 min.
Heat the satay sauce according to the instructions on the package.
Meanwhile add the rice and raisins to the parsnip and stir-fry 2 min.
Serve with the balls and satay sauce.