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Autumnal minced meat cookies

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Ingredients for 4 servings:

  • 400 g minced meat, mixed
  • 200 g chestnuts, edible, roasted or frozen, thawed, chopped
  • 1 shallot(s), chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp cranberries from the jar
  • 1 tsp salt
  • n. B. Pfeffer
  • 2 tbsp butter
  • n. B. Cranberries from the jar, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Autumn meatballs with chestnuts and cranberry compote

Combine all ingredients in a bowl and knead thoroughly by hand. With wet hands, form the mixture into 4 flat, round patties (meatballs). Fry the meatballs in hot butter for 1-2 minutes, then cook over low heat for another 4-5 minutes. Serve on a plate and garnish with cranberries. Serve with a lamb’s lettuce salad, for example, or with rice or mashed potatoes for a filling side dish, if desired.

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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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