John Myers
Tomato Meatballs with Feta Cream
The perfect tomato meatballs with feta cream recipe with a picture and simple step-by-step instructions.
- 1 Bun old
- 75 ml Milk
- 70 g Tomatoes pickled in oil
- 1 Clove of garlic
- 250 g Ground beef
- 1 Egg
- 2 tsp Dried oregano
- Salt and pepper
- 0,25 bunch Basil
- 100 g Feta
- 200 g Creme fraiche Cheese
- 1 tbsp Oil
- Dice the roll into small cubes, pour the milk over it in a bowl. Strain until the roll has completely absorbed the milk. Drain the tomatoes on kitchen paper, roughly chop them and finely chop the garlic clove.
- Thoroughly knead the bun, mince, tomatoes, egg, garlic, oregano, salt and pepper together. Shape the minced meat mixture into 4 meatballs. Heat the oil in a pan and sear the meatballs on both sides.
- For the feta cream: cut the basil leaves into fine strips. Mix the feta, creme fraiche and basil until smooth, season with salt and pepper. Spread tomato meatballs on plates and serve with the feta cream.
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