Apple – Thyme – Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll
- 1 onion (s), finely chopped
- 2 apples
- 2 tablespoon lemon juice
- 3 tablespoon oil, neutral
- Thyme, fresh
- 500 g minced meat, mixed
- 1 medium egg (s)
- 1 teaspoon mustard, medium hot
- salt and pepper
- 300 g yourt (cream)
- 100 ml cider
- some syrup (agave), or some other sweetness
- 2 chicory
Print Recipe
Pin Recipe Instructions
- Soak the bun in lukewarm water. Peel the apples and remove the core. Cut 1/2 apple into small pieces and the rest into wedges. Drizzle the wedges with lemon juice.
- Briefly fry the onion and apple cubes in a small pan while turning and allow to cool in the pan.
- Squeeze out the rolls, mix well with the mince, egg, thyme, mustard and the onion-apple mixture. Season with salt and pepper. Shape 12 meatballs with wet hands and fry them in a non-stick pan with 2 tablespoons of oil over medium heat for about 6 minutes on each side.
- Stir the yogurt and cider until smooth, season with pepper, salt and sweetness.
- Clean the chicory and separate the leaves. Arrange the apple wedges on the leaves and serve with the meatballs. Drizzle with yogurt sauce and serve.
- Mashed potatoes taste good with it.
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