Party – Balls with Three Dips
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 rolls, from the day before
- 2 medium onion (s)
- 1 kg minced meat, mixed
- 4 medium egg (s)
- salt and pepper
- 2 tablespoon mustard
- 2 tablespoons oil
- 500 g yourt
- 300 g salad cream, liht
- 1 teaspoon curry powder
- Cayenne pepper
- 1 can tangerine (s)
- 1 tablespoon brandy
- 3 tablespoon tomato ketchup
- Worcester sauce
- Paprika powder, noble sweet
- 4 gherkins
- possibly olives, mandarins, gherkins, pickled onions, small skewers and parsley
Print Recipe
Pin Recipe Instructions
- Soak the rolls in cold water. Peel and chop the onions. Knead with mince, squeezed rolls, 2 eggs, salt, pepper and mustard. Shape into about 30 balls. Fry in the hot oil in portions all around for about 10 minutes.
- Hard boil 2 eggs. Quench, peel and let cool. Mix together the yogurt and the salad cream. Season with salt and cayenne pepper. Thirds the yogurt sauce.
- Mandarin Curry Dip:
- Mix 1 portion of yogurt sauce with curry, drain the mandarins and fold in.
- Cocktail sauce:
- Mix 1 serving of yogurt sauce with brandy, ketchup and Worcester sauce. Season to taste with paprika.
- Egg tartar sauce:
- Finely dice eggs and gherkins. Stir into the rest of the sauce. Season to taste with Worcester sauce.
- Put the meatballs on skewers with olives, tangerines, gherkins and pickled onions and garnish with parsley.
- Serve with the dips.
- You can prepare the meatballs well beforehand and freeze them until they are eaten.
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