Meatballs Unusually Seasoned
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,000 minced meat, mixed
- 2 teaspoons black peppercorns
- 1 teaspoon allspice grains
- 1 teaspoon cumin
- 15 g iner, finely diced
- 2 shallot (s), finely diced
- 2 clove (s) garlic, finely diced
- 2 tablespoon mustard (honey mustard)
- 4 tablespoon breadcrumbs
- 1 egg (s)
- salt
- 2 tablespoon oil (rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Finely mortar the pepper, allspice and cumin and set aside. It is not certain whether the entire amount of these spices will be needed later. That depends on personal taste. I used the entire amount. If children eat, not everything is needed.
- Mix the minced meat with the ingredients, knead well with salt and the ground spices and season to taste. Shape 10 meatballs out of the dough.
- Heat the rapeseed oil in a large pan and fry the meatballs on both sides over medium heat for about 10-15 minutes. Since the number of meatballs will be too large for one pan, use a second pan or make a second roasting run in one pan and keep the finished meatballs warm in the oven preheated to approx. 70 ° C from the first roasting run.
- As a side dish, e.g., diced carrots and kohlrabi, blanched and tossed in butter, as well as mashed potatoes flavored with rapeseed oil.
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