Filled Meatballs Greek Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 1 small onion (s)
- 1 teaspoon salt, to taste
- some black pepper from the mill
- 1 teaspoon marjoram, fresh or dried
- 1 teaspoon oregano, fresh or dried
- some rosemary, fresh or dried
- 2 egg (s)
- 3 tablespoon breadcrumbs
- 1 clove garlic
- 100 g sheep cheese or
- Feta cheese
- 1 teaspoon paprika powder, noble sweet
- 3 tablespoons oil or fat for frying
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic. Now put the minced meat, eggs, spices, garlic, onions and breadcrumbs in a bowl and mix well. Let the meat mixture stand in the refrigerator for 20 minutes.
- Take the mixture back out of the refrigerator. Take 2 tablespoons of meat mixture in your hand and form a loaf from it. Press a recess in the middle of the dough and put a small piece of sheep`s cheese in it. Squeeze the sides of the loaf together again and form an oval, elongated meatball. Do the same with the rest of the meat mixture until the ingredients are used up.
- Fry the dumplings in a pan with hot oil for 20 minutes on both sides over medium heat. My rosemary baked potatoes and my delicious farmer`s salad go very well with this.
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