John Myers
Ingredients for 2 servings:
- 500 g minced meat
- 1 egg(s)
- 4 slice(s) cheese, Gouda (or your favorite cheese)
- 1 small onion(s), finely diced
- salt and pepper
- Herbs, fresh garden herbs (parsley/dill) – finely chopped
- Paprika powder
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
baked meatballs
Mix 500g of minced meat, egg, the finely diced onion, and the finely chopped herbs into a dough. Season with paprika, pepper, and salt (to taste). Form into small balls (approx. 2.5cm in diameter) and fry in hot oil until well browned on all sides. Place the “Kapatscheln” in a baking dish (or a deep baking tray for larger quantities), not on top of each other, and top with the sliced cheese. Bake the whole thing at 180°C (350°F) for about 20 minutes, until the cheese has melted and is golden brown. The finished “Kapatscheln” are best served with fresh bread or baguette and a fresh salad; we prefer cucumber salad. Tip: Drizzle the “Kapatscheln” with Worcestershire sauce before eating. This recipe is quick to prepare and can also be prepared in larger quantities for a party. …and then simply top with cheese in the evening. Tip: You can also put the “Kapatscheln” on wooden skewers, fry them, and top them with cheese. This way, you can eat them without cutlery at a party.
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