Spicy Meatballs

5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 200 g Beef meat
  • 130 g Mushrooms
  • 100 g 1 Onion peeled
  • 140 g 1 yellow pepper, cleaned
  • 10 g 2 spring onions, cleaned
  • 1 Egg
  • 25 g 1 piece of ginger peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 8 g 2 cloves of garlic peeled
  • 8 g Maggi herb leaves
  • 50 g Breadcrumbs
  • 1 tsp Sweet paprika
  • 1 tsp Mild curry powder
  • 1 tbsp Pickled green pepper
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 5 tbsp Breadcrumbs
  • 0,5 Cup Sunflower oil


  • Clean and dice the mushrooms. Peel and dice the onion. Clean, wash and finely dice yellow peppers. Clean and wash the spring onions and cut into rings. Peel and finely dice the ginger and garlic cloves. Clean / core, wash and finely dice the chi peppers. Wash the Maggi herb, shake it dry, pluck the leaves from the stems and cut into small pieces. All ingredients (200 g beef mince, 130 g diced mushrooms, 100 g diced onions, 140 g diced yellow paprika, 10 g spring onion rings, 1 egg, 25 g diced ginger, 10 g diced red chili peppers, 8 g diced garlic cloves, 8 g finely chopped Maggi herb leaves, Pour 50 g breadcrumbs, 1 teaspoon sweet paprika, 1 teaspoon mild curry powder, 1 tablespoon pickled green pepper, 4 big pinches of coarse sea salt from the mill and 4 big pinches of colored pepper from the mill) into a bowl, mix well / knead for 20 minutes let rest. Shape meatballs (8 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (½ cup) on both sides until golden-brown.
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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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