Low-fat meatballs in the contact grill

Ingredients for 5 servings:

• 1 kg minced beef
• 4 slices of toast
• 3 eggs
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 tsp curry
• 1 tsp sweet paprika powder
• 1 garlic clove(s)
• 1 vegetable onion(s)
• rosemary
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

very easy

Finely dice the onions and garlic. Chop the parsley. Trim the edges of the bread, soak them in a little water (about 50 ml), and mix with a fork. Mix the minced meat and all other ingredients. Form the mixture into meatballs and place them in the casserole dish of the contact grill. (I use a Mulex device.) Place the rosemary sprigs between them. Preheat the contact grill to level 4 until the light goes out and cook the meatballs for about 5-10 minutes. Tip: If you don’t have a contact grill, you can also cook the meatballs in the oven. To do this, place the meatballs on a baking sheet lined with baking paper. Preheat the oven to 200°C (top/bottom heat) (175°C (fan oven). The baking time is approximately 45 minutes, depending on the size of the meatballs.