Beetroot and gherkin meatballs
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 washer Toast
- 100 g pickled beetroot balls
- 2 Gherkins
- 1 medium onion
- 400 g Beefsteak minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Oil
- 1/2 Head Chinese cabbage
- 1 TEASPOON Caraway seeds
- 4 TSP ripened cream
- 7-10 Tbsp Beetroot, gherkins and parsley to
- 7-10 Tbsp Garnish
Directions
- 1
Finely crumble the toast bread. Coarsely grate beetroot and gherkins. Peel and finely dice onion. Knead beefsteak mince, bread, beetroot, gherkins and egg. Season with salt and pepper.
- 2
Form 8 meatballs from the dough. Heat 1 tablespoon of oil in a coated pan and fry the meatballs in it at low heat for about 10 minutes. Clean, wash and cut the Chinese cabbage into strips.
- 3
Heat the rest of the oil in a pot and steam the Chinese cabbage and caraway for about 5 minutes. Season to taste with salt and pepper. Arrange the meatballs and Chinese cabbage vegetables on plates and pour a dash of sour cream over each.
- 4
Garnish with beetroot, gherkin and parsley. Boiled potatoes taste good with it.
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