Minced Meat Nests
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 medium onion (s)
- 1 roll, stale
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 tablespoon tomato ketchup
- 1 teaspoon mustard
- 2 tablespoon paprika powder
- salt and pepper
- 300 g cheese (Emmentaler), freshly rated
- 5 egg (s)
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- A rustic cracker for the cold days or after a long day at work.
- Soak the bun in water. Finely chop the onion. Finely grate the clove of garlic with the back of a knife. Mix the minced meat with the garlic, onions, tomato paste, ketchup, mustard and paprika powder. Puree a third of the mixture with an egg and the softened, fully squeezed and torn bread roll in the moulinette. Mix again with the rest of the mince, adding salt and pepper. Preheat the oven to 180 degrees.
- Form 4 good dumplings out of the mixture, place on a greased baking sheet, then press a generous, as wide and above all deep recess as possible in the middle or form a kind of bowl (press up the walls and still leave stable). Put a quarter of the grated cheese in each well and a raw egg on top. Put in the oven and bake for about 15-20 minutes.
- It goes well with fried potatoes or brown bread, pickles, a crunchy salad and a strong beer. Guests have also asked for a creamy minced sauce to go with it, and it goes very well despite the cheese and egg.
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