John Myers
Contents
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Ingredients
Spicy meatballs: (here: 9 pieces)
- 500 g Beef meat
- 1 Yesterday's rolls
- 1 Large onion approx. 150 g
- 2 Garlic cloves
- 1 Big red chilli pepper
- 1 Egg
- 1 tsp Salt
- 1 tsp Sweet paprika
- 0,5 tsp Pepper
- 1 tsp Medium hot mustard
- 50 g Breadcrumbs
- 6 tbsp Rapeseed oil
Green French beans:
- 500 g Green French beans
- 1 tsp Salt
- 1 tbsp Butter
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
Salt potatoes:
- 500 g Potatoes (triplets)
- 1 tsp Salt
Parsley sauce:
- Spicy meatballs roasting pan with oil
- 2 tbsp Flour
- 500 ml Hot water
- 2 tsp Beef broth instant
- 8 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 Pinches Sugar
- 2 tsp Maggi wort
- 1 big cup Sliced parsley
Instructions
Spicy beef buns: (here: 9 pieces)
- Soak yesterday's rolls in water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (beef meat, squeezed bread roll, onion cubes, garlic clove cubes, chilli pepper cubes. 1 egg, 1 teaspoon salt, 1 teaspoon medium hot mustard, 1 teaspoon sweet paprika and ½ teaspoon pepper) in a bowl, mix well / knead and leave for 15 minutes. Shape meatballs with moistened hands, roll in breadcrumbs and fry in a pan with rapeseed oil (6 tbsp) on both sides until golden brown. Place the meatballs on an ovenproof dish and keep them warm in the oven at 50 ° C until serving.
Green French beans:
- Clean and wash the green French beans and cook them in salted water (1 teaspoon of salt) for about 12-14 minutes until they are firm to the bite (try / taste), drain, return to the hot pot with butter (1 teaspoon), coarse sea salt from the mill ( Swirl 5 big pinches) and colored pepper from the grinder (5 big pinches).
Salt potatoes:
- Peel and wash the potatoes, cook in salted water (1 teaspoon of salt) for about 20 minutes and drain.
Parsley sauce:
- Clean and wash the parsley. Shake dry and cut finely. Stir flour (2 tbsp) into the frying pan with a whisk (burn in) and gradually pour / deglaze with hot water (500 ml). Add beef broth (2 teaspoons instant), cooking cream (8 teaspoons), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sugar (2 pinches) and Maggi seasoning (2 teaspoons) and Bring everything to the boil briefly, stirring constantly. Finally fold in the chopped parsley.
Serve:
- Serve spicy meatballs with green French beans, boiled potatoes and parsley sauce.
Nutrition
Serving: 100gCalories: 829kcalFat: 93.8g
