Summary

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

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Instructions

1. Dice the meat sausage into small pieces.
2. Slice the young green garlic stalk into thin slices.
3. Combine the minced beef, diced sausage, sliced garlic, ground pepper, tomato paste, quark, finely diced camembert, salt, and sugar in a bowl.
4. Mix until evenly combined and refrigerate for 20 minutes.
5. Wet your hands and shape small, flat meatballs from the mixture.
6. Coat each meatball in buckwheat flour.
7. Heat oil in a pan over medium heat until hot.
8. Fry the meatballs with the lid on for the first side, then remove the lid and continue frying until all sides are golden brown.