Meatballs À La Diana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s)
- 1 clove garlic
- 4 stalks parsley
- 1 teaspoon mustard, medium hot
- 1 teaspoon mustard, sweeter
- 1 teaspoon tomato paste
- 1 roll (s), stale
- 125 ml milk, lukewarm
- 1 egg (s)
- 0.5 teaspoon ½ herbal salt
- 1 teaspoon paprika powder, noble sweet
- 1 pinch pepper, from the mill
- 1 tablespoon butter
- 2 tablespoon rapeseed oil
- 60 g breadcrumbs
Print Recipe
Pin Recipe Instructions
- Soak the stale bread roll in lukewarm milk. Add an egg to the mince, the soaked and well-squeezed bread roll and the onion cubes that have been steamed in a little fat and mix well. Add tomato paste, medium hot mustard, sweet mustard, pepper, salt, paprika, washed and finely chopped parsley and a pressed clove of garlic. Knead the mixture well and season to taste.
- Shape the meatballs, roll them in breadcrumbs and fry them in a hot pan with rapeseed oil and butter on a not too high heat for about 30 minutes, turning several times.
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