Minced beef meatballs with vegetables, orange sauce, cashews and rice

Ingredients

Minced beef 250 Portion

carrots 1 Whole (large)

Onion (Basis) 1 Whole (medium)

Ei (Allgemein) 1 Piece

Cashew nuts (S Budget) 20 Portion

2 EL

Spring onions (Aldi) 30 Portion

3 pieces

Orange juice, freshly squeezed (Orangofit) 50 Glas

ml

Sweet bell pepper red fresh (Basis) 40 Portion

1/2 Paprika

Organic cultivated mushroom brown (Pilzland (Aldi)) 80 packet

Flour (Basis) 10 Portion

1 EL

curry powder 2 Tablespoon

1.5-2 EL

Vegetable stock (Lacroix) 500 Portion

Jasmine rice (Golden Sun) 200 Portion

Water 300 Glas

1.5 times the amount of rice + 1 tsp salt

Preparation

1. 1

   First, chop the vegetables and sauté in a pan with a little vegetable oil, sprinkle with flour and curry, sauté for a further 2 minutes and then stir in. Add the cashews and fry briefly.

2. 2

   Deglaze with orange juice, pour in the vegetable stock and simmer for 15 minutes. Meanwhile, bring a cup of rice to the boil with two cups of salted water and leave to evaporate on the lowest heat until the rice is cooked.

3. 3

   Season the minced meat well (salt, pepper, possibly paprika or cayenne pepper), mix with the egg and knead well. Form small meatballs and fry in a pan with a little oil until browned all over, then add to the sauce and finish cooking. Serve with rice and enjoy!