Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 500 g minced beef
- 250 g meat sausae (rin)
- 1 stalk garlic, young (green)
- 12 grains pepper, ground in a mortar
- 1 tablespoon tomato paste
- 200 g quark 0.5%
- 125 g camembert (s), finely diced
- salt
- 1 pinch (s) sugar
- Buckwheat flour, as a breading
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Dice the meat sausage into small pieces.
- Slice the young green garlic stalk into thin slices.
- Combine the minced beef, diced sausage, sliced garlic, ground pepper, tomato paste, quark, finely diced camembert, salt, and sugar in a bowl.
- Mix until evenly combined and refrigerate for 20 minutes.
- Wet your hands and shape small, flat meatballs from the mixture.
- Coat each meatball in buckwheat flour.
- Heat oil in a pan over medium heat until hot.
- Fry the meatballs with the lid on for the first side, then remove the lid and continue frying until all sides are golden brown.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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