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Meatball fondue à la Gabi

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Ingredients for 4 servings:

  • 400 g tartar
  • 200 g minced meat
  • 1 egg(s)
  • 1 onion(s)
  • 1 tsp breadcrumbs
  • 1 tbsp parsley, chopped
  • Salt
  • pepper
  • Paprika powder, sweet
  • 1,000 g fat (fondue fat, deep-frying fat)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the onion, mix together the tartar, ground beef, diced onion, egg, breadcrumbs, and parsley, and season with salt, pepper, and paprika. Melt the fat in a fondue pot on the stovetop and continue heating over the burner. Skewer the meatballs on a fondue fork, dip them in the fat, cook to taste, and dip them in a variety of sauces.

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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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