John Myers
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Stuffed Meatballs with Herb Dip
The perfect stuffed meatballs with herb dip recipe with a picture and simple step-by-step instructions.
Herb
- 200 g Sour cream
- 1 Garlic clove, finely grated
- 1 tbsp Parsley, finely chopped
- 1 tbsp Chives, finely chopped
- 1 tsp Lemon zest
- Fleur de sel
Stuffed meatballs
- 6 Quail eggs
- 400 g Ground beef
- 1 disc Toast, crumbled
- 1 tbsp Dijon mustard
- 1 Egg
- 50 g Mountain cheese, freshly grated
- Salt
- Pepper
- Oil
Herb
- Put the sour cream in a bowl, add the grated garlic, the peersily and the chives as well as the lemon zest, stir well and season with fleur de sel and leave to stand in the refrigerator for about 2 hours.
Stuffed meatballs
- Put the quail eggs in a saucepan with cold water, bring the water to a boil and then cook for another 3 minutes. Quench the eggs and peel them.
- Put the crumbled toast in a bowl, add the mustard, egg, mountain cheese, salt and pepper and of course the minced meat and knead everything well to form a homogeneous mass. Divide into 6 equal parts.
- Form a flat paddy each, place a boiled quail egg in the middle and shape into meatballs. Heat some oil in a pan and fry the meatballs over medium heat until crispy brown on all sides and then degrease on kitchen paper.
- Arrange the meatballs with the herb dip. With us there was baguette and tomato salad.
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