Summary

Ingredients

• 1 kg minced meat, mixed, e.g. veal-lamb or chicken-beef or pork-turkey
• 1 large onion (s), pureed or finely grated
• 3 tablespoon olive oil
• 1 large zucchini, finely grated
• 2 tablespoon breadcrumbs
• 1 egg (s)
• 100 g cheese (Kefaloraviera) or Parmesan, finely rated
• 50 g parsley, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon sea salt
• chili

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Instructions

1. Put all ingredients in a bowl and knead well until everything is mixed.
2. Seal directly on the meat mixture with cling film and put in the refrigerator overnight
3. to let go.
4. Shape small dumplings with disposable gloves and place on a plate that fits in the freezer compartment (try beforehand). Make sure that they do not touch. The whole mixture makes approx. 40 - 60 mini meatballs, depending on the size.
5. Cover again with cling film and put in the freezer. After about 3 hours the dumplings are frozen and can now be packed in a freezer bag.
6. So you always have a good basis for a delicious meal if you want to go fast. It is worth making a larger supply of 2 kg of meat, especially as a family. The meatballs can be kept in the freezer for at least 3 months, but most of the time they are used up very quickly.
7. In boiling soup the dumplings are cooked in approx. 10 minutes, in pasta sauce in approx. 15 minutes. You can also fry them frozen in the pan at a low temperature or bake them in the oven at 180 degrees Celsius for about 20 minutes.
8. Tip: Let thaw lightly for 30 minutes, fill into hollowed out mushrooms, tomatoes or mini peppers and bake in the oven with cheese, makes a quick and extremely tasty starter for parties.