Meatballs with Vegetable Ragout

For the meatballs with vegetable ragout, soak the roll in the warm milk, squeeze well and chop. Peel and wash the onion, dice and fry in hot vegetable oil.

Add garlic and chili pepper for 1 minute and mix in parsley. Let the mixture cool slightly and mix with minced meat and spices, cover and leave for 30 minutes.

Meanwhile, clean and chop potatoes , carrots, peppers and zucchini. Bring vegetable soup to a boil. Add potatoes and cook covered for 15 minutes.

After 5 minutes add carrots and after 10 minutes add peppers and zucchini. Drain the cooked vegetables, reserving the stock. Heat vegetable oil in a pot.

Sauté diced onion, flour and tomato paste in it and gradually deglaze with vegetable stock. Cook for 5 minutes while stirring. Stir the crème fraîche into the sauce.

Add the thyme and the vegetables, season if necessary and bring to the boil briefly. Form small balls from the meat mixture with moistened hands.

Fry them in a pan with vegetable oil for 4 minutes per side. Remove from the pan, drain on paper towels and serve with vegetable ragout.

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