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Stuffed meatballs with cheese and peppers

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Ingredients for 4 servings:

  • 40 g white bread, stale
  • 600 g minced meat, mixed
  • 100 g onion(s)
  • 1 garlic clove(s)
  • 1 tbsp parsley, chopped
  • 2 eggs
  • 1 tsp salt
  • Paprika powder
  • n. B. Cheese (Allgäu)
  • 1 bell pepper(s)
  • 6 tbsp oil
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread. Cut 8 large rings out of the cheese. Cut the bell pepper into 8 rings. Finely chop the onions and garlic. Mix the minced meat, onions, garlic, parsley, and eggs. Season with salt, pepper, and paprika. Press the bread firmly and add it to the mixture. Knead the meat dough. Form 8 balls, approximately 15 cm in diameter. Flatten the balls completely and top each with a ring of bell pepper and a ring of cheese. Fold the remaining meat over the balls and seal tightly. Do the same with the remaining 7 balls. Pan-fry for 8-10 minutes on each side.

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Written by John Myers

Professional Chef with 29 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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