Vegetable Pan with Meatballs

Mix minced meat with egg and peeled, diced onion, season with salt, pepper, 1 tbsp. soy sauce and 1/2 tsp. curry and paprika powder. Roll dough into small balls. Rinse vegetables, clean or peel. Cut peppers into small pieces, carrots and halved leek into strips. Heat oil in a wok or frying pan. Fry the meatballs on all sides for about 5 minutes, remove and drain on kitchen paper. Stir-fry the prepared vegetables in the remaining oil for about 3 minutes, add the soy and bamboo shoots and stir-fry for another 2-3 minutes. Season everything with remaining soy paprika, sauce, curry and cayenne bell pepper, extinguish with an eighth of a liter of water, let bubble up. Bind vegetables with cornstarch mixed in water. Fold in the spiced ketchup and season with salt and sambal oelek. Place meatballs on top of vegetables and heat over low heat for about 1 minute. Serve with long grain rice.

Mass: 4 servings

* Source: TV magazine radio clock ** 534 calories / 2235 joules each unit

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