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Rocket Meatballs with Pineapple Onion Chutney Dip (David Friedrich)
The perfect rocket meatballs with pineapple onion chutney dip (david friedrich) recipe with a picture and simple step-by-step instructions.
Rocket Meatballs:
- 400 g Ground beef
- 1 Handful Arugula
- 1 Pc. Egg
- 2 Pc. Shallots
- Salt
- Pepper
- 20 ml Olive oil
Pineapple and onion chutney:
- 500 g Pineapple fresh
- 1 Pc. Vegetable onion
- 200 g Sugar brown
- 200 ml Vinegar
- 4 tsp Curry powder hot
- 2 tsp Grated ginger
- Salt
Rocket Meatballs:
- Wash rocket lettuce for about one hand and chop it up into small pieces. Put the minced meat in a large bowl. Chop the shallots and add them. Beat the egg. Season properly. Then add the rocket and knead everything with your hands. Shape the minced meat into eight small balls. Then press something flat.
- Heat the olive oil in a pan and at the same time preheat the oven to approx. 185 degrees with convection and prepare a baking sheet with baking paper or a small baking dish. Put the balls in the hot oil and fry briefly on all sides. Then place on the baking sheet or in the tin. Bake all the balls in the oven for about 15 minutes.
Pineapple and onion chutney:
- Cut the skin off the pineapple and cut into small pieces without the stalk. Squeeze the peel over the pulp to extract the juice. Dice the vegetable onion. Put the onion cubes and the pineapple in a large saucepan and stir well. Then mix with brown sugar, vinegar, curry powder and ginger. Let everything cook in an open pot for 20-30 minutes, stirring, until all the liquid has evaporated.
- Fill the finished chutney into small jars with twist-off lids. Close immediately and turn upside down.
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