Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g round beef
- 1 onion (s), finely chopped
- 1 egg (s)
- 2 slices toast
- 2 handfuls wild garlic, finely chopped
- 2 tablespoon vegetable broth, grained
- 1 pinch (s) sugar
- salt and pepper
- chilli flakes
- 10 slices Gouda, thickly sliced
- 2 tomato (s), sliced
- some oil, e.g., sunflower oil
Print Recipe
Pin Recipe Instructions
- Soak toast in a little water and squeeze out well.
- Knead the minced meat with the onion, egg, toast, 2/3 of the wild garlic, stock and the spices together. Then shape approx. 8-10 meatballs. Fry these in a little oil on both sides until they are through (approx. 10 minutes).
- Place the meatballs in a baking dish or on a baking sheet. Place a thick slice of tomato on each meatball, add a little salt and pepper, add a little wild garlic and a slice of cheese on top of the tomato.
- Then bake in the preheated oven at 200 degrees on the middle rack until the cheese has run.
- A fresh salad and baguette bread tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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