John Myers
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Mini Meatballs, Filled & Gratinated with Fried Onions, Mixed Salad & Egg
The perfect mini meatballs, filled & gratinated with fried onions, mixed salad & egg recipe with a picture and simple step-by-step instructions.
Meatballs:
- 250 g Ground beef
- 1 tsp Mustard
- 0,5 tsp Paprika powder
- 1 pinch Garlic pepper from my KB
- 1 pinch Seasoned salt from my KB
- 1 pinch Pimento
- 1 pinch Marjoram fresh
- 80 g Emmental
- 1 disc Sliced cheese
Salad:
- 1 Carrot
- 2 Mini peppers
- 4 leaves Iceberg lettuce
- 1 smaller Romaine lettuce
- 1 Shallot
Salad dressing:
- 125 g Greek yogurt
- 0,5 tsp Honey
- 2 tsp Mustard
- 1 Sip Water
- 1 Sip Vinegar
- 1 Clove of garlic
- 1 pinch Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
- 1 pinch Seasonal herbs
Extra:
- 2 Eggs size M
- 1 small Onion
- 2 tbsp Rapeseed oil
- Crushed red pepper
Meatballs:
- I let the ground beef through myself! We prefer it coarser! 🙂 So, season the minced meat with the above ingredients and knead well! Divide into 6 parts, including the cheese. Now hide the cheese in the minced meat and shape the meatballs, press down well! Cool until seared!
Salad:
- Clean, pluck and cut salads, wash and spin. Peel the carrots and cut into thin slices. Clean and wash the peppers and cut into strips. Peel and halve the shallot and cut into strips. Mix a salad dressing from the above salad dressing ingredients. Possibly season again!
Meatballs:
- Preheat the oven to 150 degrees! Heat the oil in a pan and sear the meatballs on both sides. Divide the sliced cheese into 6 parts and spread over the frikas. Baked in the oven! About 10 minutes. Cook the eggs until they are waxy. Meanwhile, peel the onion and cut into rings. Fry in the frikafat until crispy.
- Mix the salad with the salad dressing. Spread meatballs with onion rings, eggs and lettuce on plates and sprinkle with Pul Biber!
- Serve!
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