800 g ground meat
1 carrot
1 large onion
300 ml MyDay yogurt
3 tbsp flour
3 eggs
120 ml Cremio cooking cream
1 bouillon cube
Black pepper
Thyme
½ tsp cumin
Salt
Oil
Mix the ground meat with 1/2 of the chopped onion, the spices, and the egg whites, and form into meatballs. Sauté the remaining onion and grated carrot in oil, then add water and bring to a boil. Once boiling, coat the meatballs in flour and add them to the water. Add the bouillon cube and let simmer for about 40 minutes.
For the thickening, toast 2-3 tbsp of flour separately. Whisk the MyDay yogurt with the egg yolks and add the cooled flour. Add the thickening mixture to the cooked meatballs, stirring continuously. Stir in the Cremio cooking cream and cook for another 2-3 minutes, stirring well.
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