Summary

Ingredients

• 4 spring onion (s)
• 1 clove garlic
• 50 g parmesan, rated
• 1 tablespoon breadcrumbs
• 250 g minced beef
• 1 egg (s)
• salt and pepper
• Cayenne pepper
• 1 head lettuce
• 1 red pepper (s)
• 1 carrot (s)
• 1 bunch chives

For the vinaigrette:

• 2 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. For the meatballs, clean, wash and finely chop the spring onions with the greens. Peel the garlic and also finely chop or press. Put the cheese, breadcrumbs, minced meat, egg, onion and garlic in a bowl and knead into a dough. Season to taste with salt, pepper and cayenne pepper.
2. Shape the mixture into walnut-sized balls. Heat the oil in a pan, add the meatballs and fry brown all over for 8 minutes. Let cool down a little on kitchen paper.
3. In the meantime, clean and wash the salad and toss it dry. Halve the bell pepper, remove the seeds and partitions, wash and dice. Peel the carrots and slice them. Wash and finely chop the chives.
4. For the vinaigrette, mix the vinegar with salt and pepper thoroughly and fold in the olive oil. Mix all the salad ingredients with the vinaigrette, distribute on plates and serve the lukewarm meatballs on top.