Cheddar dumplings with spinach & peanut bacon

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the meatballs, wash parsley, shake dry and chop finely. Peel 1 onion and garlic, dice or chop finely. Dice the cheddar. Knead parsley, onion, garlic, cheese, minced meat, egg and breadcrumbs well and season each with 1⁄2 tsp salt and pepper.

2. 2

   Form 6-8 balls from the chopping mass with moistened hands. Heat oil in a pan. Fry the meatballs in the oil for about 10 minutes. Take them out and keep them warm.

3. 3

   Cut the bacon crosswise into 0.5 cm wide strips and fry in a hot pan without additional fat. Coarsely chop the peanuts, add to the bacon and roast until golden brown.

4. 4

   Sort the spinach, wash and drain well. Peel the remaining onion and dice finely. Heat butter in a pot. Fry the onion in it. Add the spinach and let it collapse. Stir in sour cream and heat up spinach.

5. 5

   Season with salt, pepper and nutmeg. Serve with meatballs. Sprinkle with peanut bacon.

Nutrition Facts

KCAL
920 kcal

CARBS
12 g

FATS
73 g

PROTEINS
48 g