John Myers
Ingredients for 5 servings:
- 1 ½ kg minced meat
- 2 eggs
- e.g. breadcrumbs
- 1 tbsp mustard
- 1 handful of herbs, such as parsley and chives, fresh or dried
- salt and pepper
- Breadcrumbs or fried onions for rolling
- 1 small can of corn
- 3 Pepper
- some tomato paste
- some paprika powder
- 1 piece(s) feta cheese or white cheese
- some oil for frying
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
something for everyone
Mix or knead the basic ingredients well and season with salt and pepper. Divide into 3 pieces. Mix diced feta into the first portion. Add as much as you like, but make sure the pieces are no larger than your little fingertip, or you’ll add too much, as otherwise the feta will fall out of the meatballs or the whole meatball will break apart during or after frying. Add finely chopped peppers and corn to the second portion (the same dosage applies as for the first portion) and season with a little tomato paste and paprika to taste. Now form the pieces into meatballs by taking a piece, rolling it into a ball, and then flattening it. For parties or finger food, the meatball should then be about 5 cm in diameter. For a main course, they can be larger. Coat the meatballs from the third portion, which you left as they are, in breadcrumbs once more (alternatively, you could use fried onions). Fry the meatballs in oil on both sides and enjoy hot or cold.
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