Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced meat, mixed
- salt and pepper
- 1 teaspoon paprika powder
- 1 cup cream cheese with French herbs
- 8 slices bacon, streaky
- 40 g clarified butter
- 2 onions)
Print Recipe
Pin Recipe Instructions
- In a bowl, mix 500g minced meat with salt, pepper, 1 teaspoon paprika powder, and roughly half the cream cheese. Form 8 meatballs. Wrap each with a slice of bacon. Refrigerate for 15 minutes.
- Heat 20g clarified butter in a pan over medium heat. Peel the 2 onions, halve them, and slice into half-rings. Fry the onion rings until golden, 5 to 7 minutes. Remove and set aside.
- Add the remaining 20g clarified butter to the pan and increase heat to medium-high. Fry the meatballs for 5 minutes on each side. Top with roughly the remaining cream cheese in flakes. Cover the pan and cook for 2 to 3 minutes until the cheese melts. Top with the cooked onion rings.
- Serve with mashed potatoes and green salad.
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