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Mini Meatballs, Filled & Gratinated with Fried Onions, Mixed Salad & Egg

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 254 kcal

Ingredients
 

Meatballs:

  • 250 g Ground beef
  • 1 tsp Mustard
  • 0,5 tsp Paprika powder
  • 1 pinch Garlic pepper
  • 1 pinch Seasoned salt
  • 1 pinch Pimento
  • 1 pinch Marjoram fresh
  • 80 g Emmental
  • 1 disc Sliced ​​cheese

Salad:

  • 1 Carrot
  • 2 Mini peppers
  • 4 leaves Iceberg lettuce
  • 1 smaller Romaine lettuce
  • 1 Shallot

Salad dressing:

  • 125 g Greek yogurt
  • 0,5 tsp Honey
  • 2 tsp Mustard
  • 1 Sip Water
  • 1 Sip Vinegar
  • 1 Clove of garlic
  • 1 pinch Garlic pepper
  • 1 pinch Freshly grated nutmeg
  • 1 pinch Seasonal herbs

Extra:

  • 2 Eggs size M
  • 1 small Onion
  • 2 tbsp Rapeseed oil
  • Crushed red pepper

Instructions
 

Meatballs:

  • I let the ground beef through myself! We prefer it coarser! 🙂 So, season the minced meat with the above ingredients and knead well! Divide into 6 parts, including the cheese. Now hide the cheese in the minced meat and shape the meatballs, press down well! Cool until seared!

Salad:

  • Clean, pluck and cut salads, wash and spin. Peel the carrots and cut into thin slices. Clean and wash the peppers and cut into strips. Peel and halve the shallot and cut into strips. Mix a salad dressing from the above salad dressing ingredients. Possibly season again!

Meatballs:

  • Preheat the oven to 150 degrees! Heat the oil in a pan and sear the meatballs on both sides. Divide the sliced ​​cheese into 6 parts and spread over the frikas. Baked in the oven! About 10 minutes. Cook the eggs until they are waxy. Meanwhile, peel the onion and cut into rings. Fry in the frikafat until crispy.
  • Mix the salad with the salad dressing. Spread meatballs with onion rings, eggs and lettuce on plates and sprinkle with Pul Biber!
  • Serve!

Nutrition

Serving: 100gCalories: 254kcalCarbohydrates: 2.8gProtein: 14.6gFat: 20.6g
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Written by John Myers

Professional Chef with 25 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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