Stuffed Meatballs with Camembert
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, stale
- 600 g carrot (s)
- 3 medium potato (s)
- 1 onion (s)
- 3 tablespoon oil
- 400 g minced meat, (half & half)
- 1 egg (s)
- salt and pepper
- Paprika powder
- nutmeg
- parsley
- marjoram
- 125 g camembert (s)
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Soak the bun in cold water. Peel the carrots and potatoes and cook until soft.
- In the meantime, peel the onion, dice it finely and sauté briefly in a little hot oil. Mix well with the minced meat, egg and squeezed out bun. Season to taste with herbs and spices. Shape the mixture into 4 meatballs. Cut the camembert into strips and a few cubes. Press the cubes into the meatball. Then fry the meatballs well on both sides in the remaining hot fat. In the meantime, finely puree the soft-boiled carrots with the hand blender, gradually fold in the butter cut into cubes. Also puree the potatoes and fold them into the carrots. Season to taste with salt, pepper, nutmeg and freshly chopped parsley.
- Place the camembert slices on the meatballs and bake briefly in the preheated oven until the camembert runs smoothly.
- Pour the potato and carrot puree into a pointed bag with a star nozzle and squirt onto four dinner plates. Serve with the gratinated meatballs.
- (The preparation time is only an estimate)
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