Meatball and bread skewer on salad with vinaigrette
very easy
60 mins
60 mins
Ingredients
- 125 g Mozzarella cheese
- 2 stem(s) Basil and oregano
- 1 Branch rosemary
- 1 Stalk Thyme
- 1 Onion
- 500 g Poultry minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 8 TABLESPOONS Oil
- 1 tin(s) (330 g) Fresh dough "6 Sunday rolls" (refrigerated shelf)
- 1 Head Lollo Bianco, Lollo Rosso
- 100 g cherry tomatoes
- 1 red onion
- 2 Garlic cloves
- 2 stem(s) Parsley
- 6 TABLESPOONS Vinegar
- 2 TEASPOONS medium hot mustard
- 1/2 TEASPOON Sugar
- 8 wooden skewers
- baking paper
Directions
- 1
Cut the mozzarella into small pieces. Wash herbs, shake dry. Strip leaves or needles from the stalks or twigs and chop finely. Peel onion and cut into fine cubes. Knead minced meat, breadcrumbs, egg, mozzarella, herbs and onion to a smooth mixture, season with salt, pepper and paprika. Shape into 16 mini meatballs. Heat 2 tablespoons of oil in a frying pan. Sauté the meatballs in it in portions while turning them briefly. Remove and set aside
- 2
Divide the roll dough into 8 equal pieces and roll into thin sausages. Fold 2 meatballs with a sausage S-shaped and pierce with a wooden skewer. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes
- 3
Clean the salad, wash and drain well. Wash and halve the tomatoes. Peel the red onion and cut into strips. Peel garlic and cut into fine cubes. Wash parsley, shake dry, pluck leaves from stems and chop. Season vinegar with salt, pepper and sugar, stir in mustard. Fold in 6 tbsp. oil. Mix salad, tomatoes and vinaigrette
- 4
Remove skewers from the oven. Arrange salad on plates and place skewers on top. Serve with a tomato dip
Nutrition Facts
680 kcal
48 g
31 g
50 g
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