Camembert meatball with pear-host

Ingredients

Directions

1. 1

   Cut the savoy cabbage into fine strips. Peel onions and cut into slices. Core the pears and cut them into thin slices. Strip rosemary needles from the twigs and chop finely.

2. 2

   Knead minced meat with egg and rosemary and season strongly with salt and pepper. Cut the camemberts in half horizontally and coat each half with the minced meat mixture so that the cheese is completely enclosed. Heat 2 tablespoons of oil in a frying pan, fry the meatballs for about 3 minutes on each side. Remove from the pan and place on a baking sheet lined with baking paper. Cook the Camembert meatballs in a preheated oven (electric cooker: 175° C / fan-assisted oven: 150° C) for 10 - 15 minutes.

3. 3

   Put 2 tablespoons of oil in the pan, fry the savoy cabbage and onions for about 5 minutes. Season with salt, pepper and nutmeg. Sugar in another pan lightly caramelise. Add pears and fry for 3 -4 minutes. Season with salt and pepper. Coarsely chop the walnuts. Add pears to the savoy cabbage and mix in. Arrange pear savoy cabbage and meatballs on plates and sprinkle. Goes well with it: Boiled potatoes