Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve with mashed potatoes and green salad.