Summary

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

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Instructions

1. Soak the bread cubes in the milk for 2-3 minutes. Add the tartare, red onion, mustard, tomato paste, salt, pepper, red chilli pepper, and garlic. Knead thoroughly until well combined. Let rest for 3-5 minutes, then season to taste.
2. Divide the camembert (or Gouda or mozzarella) into 8 oblong flat pieces. Shape the meat mixture into 8 meatballs, pressing a cheese piece into the center of each.
3. Heat the clarified butter in a large pan over medium heat. Add the meatballs and fry for 10 minutes. Turn and fry for another 10 minutes, turning occasionally, until the internal temperature reaches 75°C (160°F).
4. Serve with fresh salad and flatbread.