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Mett meatballs with rosemary chips

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Ingredients for 4 servings:

  • 500 g minced meat
  • 2 eggs, size M
  • 1 tsp celery leaves, fresh
  • 1 tsp rosemary, dried
  • 1 tsp cayenne pepper
  • 2 tbsp breadcrumbs
  • 1 tsp paprika powder
  • 2 tsp onion powder
  • 1 bag of potato chips with rosemary
  • 1 tbsp mustard
  • n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

From the oven

Preheat the oven to 200 degrees Celsius. Crumble the chips in the bag and finely chop the celery leaves. Mix all ingredients thoroughly and stir in 3 tablespoons of the chip crumbs. Form the mixture into small patties and coat them in the remaining crumbs. Place the patties on an oiled or parchment-lined baking sheet and bake in the oven for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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