Meatballs Filled with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 41 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g tartare
- 4 slices toast, debarked and diced
- 150 ml milk
- 1 onion (s), red, finely diced
- 1 teaspoon mustard
- 1 teaspoon tomato paste
- salt and pepper
- 1 chilli pepper (s), red, chopped
- 1 clove (s) garlic, grated
- 2 egg (s)
- 200 g camembert (s), oat, alternatively Gouda or mozzarella
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- First put the bread cubes in a large bowl and pour the milk over them. Let it steep briefly. Then add all the other ingredients except for the goat cheese and knead a meat dough out of it. Mix very well and let steep again for a few minutes, then season to taste.
- Divide the goat cheese into 8 oblong flat pieces. Shape the meat dough into 8 meatballs and fill them with the goat cheese. Fry in clarified butter over medium heat for about 10 minutes on each side. Turn more often.
- We prefer to eat a fresh salad and a piece of flatbread with it.
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