Pickled Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,250 Mett, Thurinian
- 2 cans peas with carrots
- 1 can corn
- 1 can (s) mushrooms
- 4 cups cream
- 150 g cream cheese
- 300 g processed cheese with herbs
- salt and pepper
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Shape meatballs from the Thuringian Mett, fry them and place in a baking dish. Top with peas with carrots, corn and mushrooms (all without liquid) - season with salt and pepper.
- Warm the cream in a saucepan (possibly with some liquid from the vegetables). Add processed cheese. As soon as the processed cheese has dissolved, pour the liquid over the meatballs and vegetables and let them steep for 24 hours.
- Bake at 200 ° C for 45 minutes.
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