John Myers
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Minced Meat: Meatballs with Salami and Sundried Tomatoes
The perfect minced meat: meatballs with salami and sundried tomatoes recipe with a picture and simple step-by-step instructions.
meatballs
- 1 small Diced onion
- 1 tbsp Chopped parsley
- 4 Discs Salami cut into small pieces
- 2 piece Chopped dried tomatoes
- 1 tbsp Oil
- 250 g Mixed minced meat
- 2 El heaped Whole grain breadcrumbs
- 1 Egg
- 1 Dried oregano
- 1 pinch Chili powder
- Black pepper from the mill
- Salt
- 1 tbsp Mustard medium hot
Bell pepper and zucchini vegetables
- 1 Peppers yellow
- 1 small Green zucchini
- 2 Carrots
- 1 Garlic cloves chopped
- 0,5 Vegetable onion
- 2 Tomatoes
- 2 tbsp Olive oil
- 150 ml Vegetable broth
- 2 Sprigs of thyme
- 2 Oregano sprigs
- Salt and pepper
meatballs
- Let the onions in oil become translucent. Add the sun-dried tomatoes, salami and parsley and fry briefly, put in a bowl and let cool down a little. Add the minced meat, egg, breadcrumbs, mustard and the spices, season with salt and pepper and mix everything well. Shape four meatballs, bread them in breadcrumbs and fry on both sides at medium temperature.
Bell pepper and zucchini vegetables
- Wash the bell peppers, quarter them, remove the seeds and the white skin and cut into strips. Cut off the stem and flower base from the zucchini, halve lengthways and cut into pieces. Peel, wash and thinly slice the carrots. Peel the onion, cut in half lengthways and cut into slices. Wash tomatoes and cut into very small pieces.
- Sear the vegetables in the hot oil, deglaze with the broth, bring to the boil and cook at a low temperature. Place the thyme and oregano sprigs on the vegetables shortly before the end of the cooking time and continue cooking. Season with salt and pepper and serve with the meatballs and boiled potatoes.
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