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Meatballs I

updated

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Ingredients for 12 servings:

  • 500 g minced beef
  • 250 g meat sausage (ring)
  • 1 stalk(s) garlic, young (green)
  • 12 grains of pepper, ground
  • 1 tbsp tomato paste
  • 200 g quark 0.5%
  • 125 g Camembert(s), diced
  • Salt
  • 1 pinch(s) of sugar
  • Buckwheat flour, as breading
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free and leftovers

Add ground beef and finely diced sausage, thinly sliced ​​(rolled) young green garlic, pepper, tomato paste, quark, and Camembert, season with salt, knead everything together, and let it rest in the refrigerator for about 20 minutes. With wet hands, form small, flat meatballs, coat in buckwheat flour, and fry in hot oil on medium heat. Tip: Form each individual meatball with fresh, wet hands to ensure a good shape. Fry the first side of the meatballs with the lid on, so they don’t over-brown/blacken. My own recipe

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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