John Myers
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Hearty Herb and Pepper Meatballs
The perfect hearty herb and pepper meatballs recipe with a picture and simple step-by-step instructions.
Spices:
- 1 Onion red
- 1 size Clove of garlic
- 2 Tomatoes drained in oil remainder
- 2 tbsp Bell pepper strips jar drained remainder
- 2 tbsp Ajvar mild rest
- 3 tbsp Herbs of Provence frozen rest
- 1 Egg
- 2 tbsp Breadcrumbs
- 0,5 tsp Salt
- 5 turns Colorful pepper from the mill
- 1 tsp Hot peppers are hot
For the filling:
- 70 g Mountain cheese in one piece, cut into approx. 10 cubes
For the breading:
- 12 Paprika crackers, rest, from TUC, there are z. B. at REWE
Aside from that:
- 3 tbsp Vegetable oil
- 2 sheet Kitchen roll for degreasing
- Peel the onion and garlic, cut the onion, tomatoes and pepper strips into small cubes, finely chop the garlic. Put the minced meat in a bowl, add the onion, tomatoes, bell pepper, garlic, ajvar, Provence herbs, the egg, breadcrumbs and spices and knead until smooth. Finely grind the paprika crackers in the food processor, place the breading in a deep plate.
- Roll about 1/10 of each of the minced meat into a ball, press flat and press a piece of mountain cheese in the middle. Shape into a meatball so that the cheese is completely coated in the minced meat. Roll loosely in the breading.
- Heat the oil in a pan and fry the meatballs in portions until golden brown, turning them occasionally. Degrease on a little kitchen roll and serve, e.g. with tomato rice, tzatziki and a fresh salad of your choice :-).
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