John Myers
Contents
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Ingredients
the meatballs
- 500 g Mixed minced meat
- 150 g Bratwurstg'Häck - sausage meat
- 1 Fresh onion
- 1 Egg from Liesel
- 4 tbsp Breadcrumbs, freshly grated
- 1 tbsp Grained vegetable broth *
- Pepper salt
- 1 handful Fresh herbs - maggi, borage, ground elder, rocket, chervil
- 3 tbsp Breadcrumbs, freshly grated
the stewed vegetables
- 2 Peppers, red and fresh
- 1 Bell pepper, yellow and fresh
- 6 Vine tomatoes
- 2 Farmer cucumbers
- 2 Fresh onions
- 2 tbsp Extra virgin olive oil
- Pepper and salt
- 2 sprigs Rosemary fresh
- 2 sprigs Fresh oregano
- 1 sprig Sage fresh
Instructions
the herb balls
- Sort, clean and finely chop the herbs. Peel the onion and cut into small pieces. Mix the breadcrumbs with the egg, vegetable stock powder (homemade), pepper and salt. Stir in onions and herbs, add minced meat and roast meat and mix well. If necessary, season again with salt and pepper.
- Turn small, cherry-sized balls and roll them in freshly ground breadcrumbs.
- Heat the fat in the deep fryer and fry the balls in the fat for about 3 minutes. Take out, place on paper towels and let the oil drain off.
the stewed vegetables
- Remove the "innards" of the peppers, scald the tomatoes with hot water and peel them after five minutes, peel the onions and cucumbers and cut all the vegetables into bite-sized pieces.
- Heat the oil in a pan and fry the peppers, cucumber pieces and onions in it. Add the tomato pieces, season with salt and pepper, place the fresh herb sprigs on the vegetables, close the lid and reduce the temperature.
- Let the whole thing stew for about 25 minutes. Remove the herb sprigs again and season again if necessary.
- Tip 7: Remaining meatballs can be frozen very well and are suitable as a soup, with a salad or with a cream sauce with puree.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 284kcalCarbohydrates: 0.1gProtein: 17.7gFat: 24g
