Meatballs, Special and Savory

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 10)

Ingredients

1 kg minced meat, half and half
1 bunch spring onion (s) or 2 onions, chopped
0.5 ½ bunch parsley, smooth
250 g quark (low-fat quark)
1 teaspoon sambal oelek
3 tablespoon parmesan, grated
1 clove garlic, finely chopped
salt and pepper
Oil (e.g. olive oil or safflower oil)

Instructions

In a bowl, mix the minced meat, spring onion (or onion), parsley, quark, sambal oelek, parmesan, garlic, and salt and pepper using a fork until well combined and firm. If you prefer not to include garlic, omit it.
Shape the mixture into roughly 20 meatballs.
Heat oil in a coated pan over medium-high heat until hot.
Fry the meatballs for 10-15 minutes, turning occasionally, until golden brown all over and cooked through (internal temperature 71°C / 160°F).
Serve hot or chill and serve cold.

About Editorial Staff

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.