Healthy, Fluffy Meatballs with Quark
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 1 teaspoon marjoram
- 3 tablespoon oil
- 250 g minced meat (mixed, also chicken or turkey)
- 1 egg (s)
- 1 tablespoon low-fat quark
- 1 teaspoon mustard, medium hot
- 1 tablespoon oatmeal, tender
- 1 tablespoon table bran, (oat bran)
- 1 tablespoon table bran, (wheat bran)
- 1 tablespoon crème fraîche or sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion, peel and squeeze the garlic. Mix both with the marjoram and sweat in 1 tablespoon of oil until the onions are translucent.
- Then put all the ingredients in a bowl and knead carefully. Shape approx. 4 meatballs with wet hands and fry them briefly in hot oil at high temperature and then continue to fry for about 15 minutes over low heat, turning occasionally.
- A fresh seasonal salad tastes best with it.
- The meatballs will be very soft and tender. I always have to be careful with them when turning.
- This meat dough can also be used for a meat loaf.
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