Cannonballs – Meatballs

Ingredients for 4 servings:

• 500 g minced chicken, preferably from the thigh
• 1 m.-sized egg(s)
• 1 piece(s) white bread, dry, soaked in water
• some salt
• 1 pinch(s) of pepper
• 1 pinch(s) curry powder
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) cumin, ground or possibly regular cumin
• 1 cucumber(s) (as a cannon)
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for children’s birthdays or party buffets

Mix the minced chicken (you can also make beef, pork, or lamb) with the egg, the soaked and squeezed bread, and the seasonings. Form them into small cannonballs (i.e., balls). Fry them all over in olive oil (about 5 minutes). Cut open one of the “cannonballs” to check if it’s cooked. In the meantime, cut off the front of the cucumber, cut off two slices about 5 mm thick, and hollow out the rest of the cucumber 3 cm deep. Attach the cucumber slices to the sides using toothpicks to form wheels and place a wedge of cucumber underneath (also attach with toothpicks) so the cannon faces upwards. Place the finished minced meat cannonballs around the cannon on the plate and fill the cannon with “ammunition”!