Colorful minced meat rolls from the oven

Ingredients for 2 servings:

• 2 rolls
• 300 g minced beef
• ½ red bell pepper
• ½ m.-sized onion(s)
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 3 slices of processed cheese (Emmental)
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

I dice the bell pepper, onion, and cream cheese very finely, with edges measuring no more than 2-3 mm. I finely chop the garlic clove and the deseeded chili pepper. Then I mix everything with the minced meat, knead an egg yolk into the minced meat mixture, and season with salt and pepper. Now I halve the rolls and form each half of the minced meat into a meatball of as even a thickness as possible. I place these meatballs on the roll halves, making sure they are as flush with the edges as possible, as they will shrink slightly during baking. I place the roll halves on a baking rack lined with baking paper, which I place on the middle shelf of an oven preheated to 160°C (top/bottom heat). Then I bake the minced meat rolls for about 30 minutes and serve. Note: I must admit that I make this recipe with considerably more garlic. With the specified amount, I consider it “socially acceptable.” If you like garlic, feel free to add more.