Herb meatballs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak bread in water. Peel, wash and slice the potatoes. Spread on the fat pan of the oven, drizzle with olive oil. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45 minutes. In the meantime, wash the rosemary, shake dry, pluck the needles from the twigs.

2. 2

   Wash the tomatoes. 15 minutes before the end of the cooking time, pour rosemary over the potatoes, turn and add the tomatoes. Peel onion and dice very finely. Crumble the feta cheese very finely. Wash mint, shake dry, put some leaves aside. Cut remaining leaves into fine strips. Squeeze the bread. Knead mince, egg, onion, squeezed bread, mustard, mint strips and sheep's cheese. Season with salt, pepper, paprika and cumin. Form eight meatballs from the minced meat mixture, place mint leaves on the surfaces and press lightly.

3. 3

   Squeeze the bread. Knead mince, egg, onion, squeezed bread, mustard, mint strips and sheep's cheese. Season with salt, pepper, paprika and cumin. Form eight meatballs from the minced meat mixture, place mint leaves on the surfaces and press lightly. Heat the oil in a pan and fry the meatballs for three minutes on each side at medium heat. Sprinkle potatoes and tomatoes with coarse salt and arrange on plates with two meatballs each

Nutrition Facts

KCAL
670 kcal

CARBS
32 g

FATS
44 g

PROTEINS
36 g