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Small Meatballs on Skewer

5 from 2 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

meatballs

  • 500 g Ground beef
  • 1 Egg
  • Breadcrumbs to taste
  • Mustard to taste
  • 1,5 plates Puff pastry
  • Salt, gourmet pepper

salad

  • 1 Lettuce heart
  • 1 Apricot
  • 1 Pair (remnants) of Mango
  • 1 Sweet - paprika, red
  • 1 Snack - cucumber

dressing

  • 1 Water to your taste
  • 1 White wine vinegar with honey to taste
  • 1 Sunflower oil to your taste
  • Salt, gourmet pepper
  • 1 pinch Raw cane sugar
  • 1 pinch Salad herbs mix
  • 1 pinch Milk to your taste
  • 1 pinch Maple syrup to taste

miscellaneous

  • 1 bag Ready - rice

Instructions
 

meatballs

  • Place ground beef in a bowl. Add egg, breadcrumbs, salt, gourmet pepper, mustard and mix everything together. Then form small meatballs out of it. Cut five strips from the puff pastry. Put the puff pastry strips on a wooden skewer, then small meatballs, puff pastry strips and repeat twice more, then add.
  • Preheat the oven on the grill. Place the meatball skewers on the baking sheet and put in the preheated oven and bake for 20 minutes.

salad

  • In the meantime, make the small salad. Cut the lettuce heart into strips. Chop the remaining mango pieces and cut one apricot into pieces. Put everything together in a bowl. Snack - cucumber in cubes. Core the paprika, cut into strips and add.

dressing

  • Mix white wine vinegar with honey, water, sunflower oil, salad herbs mixture, salt, gourmet pepper, raw cane sugar, maple syrup and milk into a dressing. Pour into the bowl and mix together.

miscellaneous

  • Cook the ready-made rice in the microwave according to the instructions for 1-2 minutes. Pour into a mold, press down and place on a flat plate. My mold had a hollow and I put some of my little salad in it. Place on the plate with the small meatballs on a skewer and serve.
  • * Link: Salad herbs mix
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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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