Minced meat muffins

Ingredients for 4 servings:

• 50 g breadcrumbs
• 100 ml water
• 100 g bell pepper(s)
• 1 onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 1 tsp sweet paprika powder
• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp curry powder
• 1 tbsp mustard, medium hot
• 1 egg(s)
• 30 g chives, cut into rolls, preferably frozen
• 1 ½ tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Meatballs, baked in muffin tins

Soak the breadcrumbs in 100ml of water. In the meantime, finely dice the onion and garlic clove and sauté in a pan with 1/2 tbsp of oil until translucent. Finely dice the bell pepper. Finely slice the chives or use frozen chives. Mix the minced meat with the breadcrumbs, the sautéed onions, garlic, diced bell pepper, chives, paprika, salt, pepper, curry powder, mustard, and egg. Season to taste. Grease 12 muffin cups with 1 tbsp of oil, form 12 small meatballs, and place them in the muffin cups. Bake in an oven preheated to 175°C (350°F) for about 30 minutes. Then let cool for 5 minutes and place in paper baking cups. Place a baking sheet or aluminum foil under the oven rack to prevent any liquid from running into the oven. The muffins taste good both hot and cold.