John Myers
Mozzarella Balls with Brussels Sprouts & Potatoes
The perfect mozzarella balls with brussels sprouts & potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Brussels sprouts fresh
- 0,5 Pc. Chopped onion
- 2 tablespoon Margarine
- Salt and pepper
- Meatballs:
- 1 cups Mozzarella minis
- 500 g Fresh minced beef
- Herbs of Provence
- 1 teaspoon Sweet paprika
- 1 tablespoon Mustard medium hot
- 2 Pc. Free range eggs
- Dried chilli pods from the mill
- 0,5 Pc. Chopped onion
- 2 tablespoon Breadcrumbs
- Freshly grated nutmeg
- Salt and pepper
- Clarified butter
- 600 g Potato freshly peeled
- Coarse salt
- Clean the Brussels sprouts, cut crosswise at the bottom. Cook in salted water for about 15-20 minutes.
- Pour off, put margarine in the pot, fry the onion until smooth, add Brussels sprouts & season.
- Drain the mozzarella, put the minced meat in a bowl, add all the ingredients, mix well.
- Make small balls by hand, making sure that the mozzarella is in the middle as possible.
- Put the butter lard in a large pan, heat and fry the balls vigorously. Approx. 20 minutes of cooking time, that works well if everything is set up pretty much the same way.
- Cut the potatoes, wash them in salted water or put on diet seasoning. Drain after about 20 minutes.
- Diet wort (Gefro) is for people who have to live low in salt. There can be many reasons for this.
- Now it can be served.
Facebook Comments