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Caper and rosemary meatballs

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Ingredients for 6 servings:

  • 2 rolls, stale
  • 50 ml milk
  • 3 small onions
  • 1 handful of rosemary needles, fresh
  • 4 tbsp capers
  • 1 kg minced meat, mixed
  • 2 tbsp mustard
  • 3 tbsp rapeseed oil
  • 2 eggs
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

Crumble the bread rolls and soak them in milk. Dice the onions. Finely chop the rosemary with a large knife. Chop the capers. Heat 1 tablespoon of rapeseed oil in a pan and sauté the diced onions until translucent. Squeeze the bread rolls well. Mix with the diced onions, mustard, rosemary, capers, beaten egg, and ground beef. Season with salt and pepper to taste. Form the mixture into 12 patties. Fry in batches in a large pan with the remaining oil over medium heat until golden brown on both sides.

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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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