Meatballs with Mint
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll from the day before
- 400 g minced meat, beef or lamb
- 1 tablespoon parsley, finely chopped
- 1 tablespoon mint, fresh, finely chopped
- 1 medium onion (s), finely chopped
- 0.5 teaspoon ½ ground cumin
- 1 medium egg (s)
- 50 g Parmesan, rated (Parmiiano Reiano)
- Flour for turning
- Olive oil for frying
- Salt and pepper, black from the mill
- 1 medium onion (s)
- 1 tablespoon mint, fresh, roughly chopped
- 5 tablespoon balsamic vinegar, good quality
Print Recipe
Pin Recipe Instructions
- Soak the roll in water, then squeeze it out as well as possible. Mix the minced meat with parsley, peppermint, chopped onions, cumin, egg, parmesan and the squeezed roll in a bowl and season well with salt and pepper. Cover and place in the fridge for about 30 minutes.
- Shape the meat dough into small meatballs with slightly moistened hands, turn the balls in flour and fry them in a pan in olive oil until they are crispy brown. Take the balls out of the pan and let them drain a little on kitchen paper.
- In the meantime, cut the second onion into very thin rings. In a new pan, fry the onion rings in a little olive oil, add the meatballs and deglaze with the balsamic vinegar. Swirl briefly and serve sprinkled with the coarsely chopped mint.
- The balls taste warm and cold and also enrich a cold buffet.
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