John Myers
Ingredients for 2 servings:
- 6 m.-sized potatoes
- Water
- Salt
- 500 g minced meat, mixed
- 1 onion(s)
- 1 pack of feta cheese, approx. 180 g – 200 g
- 1 egg(s)
- salt and pepper
- Paprika powder
- 1 tsp, heaped vegetable stock powder or chicken stock powder
- some breadcrumbs or flour
- 200 g cream
- possibly milk
- Chicken seasoning
- salt and pepper
- Oil or butter for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Put a pot of water and salt on the boil for the potatoes. Peel and dice the potatoes, then add them to the water once it’s boiling. Let the potatoes cook until done, and when they’re done, drain them. Put the minced meat in a bowl and mix with the egg, salt, pepper, paprika, vegetable or chicken stock, and breadcrumbs. Chop the onion and add it to the minced meat. Dice the feta and add it too. The quantity can be adjusted to your liking. Knead the minced meat well. Heat a pan with oil or butter and form about 6 meatballs. Fry the meatballs in the pan until they’re nicely browned on the outside. Then place them in a baking dish and place them in the preheated oven at about 120°C (top/bottom heat) for about 15 minutes. Cut a meatball open to check if it’s cooked through. Return to the oven for a while if necessary. Take the pan you used to cook the meatballs and bring the cream to a boil. Season the cream with chicken seasoning, salt, and pepper. Allow the sauce to thicken, adding a little milk if it gets too thick. Serve the meatballs on a plate with the potatoes and the sauce.
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