John Myers
Bacon Cutlets with Tomato and Melon Salad
The perfect bacon cutlets with tomato and melon salad recipe with a picture and simple step-by-step instructions.
- 1 small Onion red
- 1 Clove of garlic
- 250 g Ground beef
- 1 Egg
- 40 g Breadcrumbs
- 1 tsp Dried thyme
- 1 tsp Dried marjoram
- Salt and pepper
- 5 tbsp Rapeseed oil
- 6 Bacon slices
- 300 g Three kinds of cherry tomatoes
- 1 Galia melon
- 2 tbsp Vinegar
- 1 bunch Basil
- 100 g Sour cream
- Chilli from the mill
- Peel the onion and garlic clove, cut into small pieces. Mix with the minced meat, egg, breadcrumbs, thyme, marjoram, salt and pepper in a bowl. Form 6 small meatballs out of the minced meat and wrap each with 1 slice of bacon.
- Fry the bacon meatballs in a hot pan with 2 tablespoons of oil and fry over medium to low heat for about 8 minutes.
- In the meantime, wash the tomatoes and cut in half. Halve the melon, remove the seeds. Use a ball cutter to cut the melon into small balls. Season with salt, vinegar and chilli. Mix in 3 tablespoons of oil. Pluck the basil leaves from the stalks (save some leaves for decoration), roughly chop.
- Drain the bacon meatballs on kitchen paper, serve with the lettuce and sour cream. Serve sprinkled with chilli.
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