Meatball snail
easy
90 mins
90 mins
Ingredients
- 2 Bread roll (from the previous day)
- 100 g Pine nuts
- 250 g dried tomatoes in oil
- 2 pots Basil
- 600 g Double cream cream cheese
- 4-5 Tbsp Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 large onions
- 2 Garlic cloves
- 1.5 kg mixed mince
- 2 Eggs
- 7-10 Tbsp Sweet peppers
- 5 Mini Roman salads
- 2 (à 6 l) large freezer bags or cling film
Directions
- 1
Soak rolls in cold water. Roast the pine nuts in a pan without fat, take them out. Take out tomatoes, chop roughly. Wash basil, shake dry and chop. Stir cream cheese and milk until smooth.
- 2
Stir in pine nuts, tomatoes and basil. Season to taste with salt and pepper.
- 3
Peel and chop the onions and garlic. Knead minced meat, squeezed out roll, onions, garlic and eggs. Season with approx. 2 tsp salt and 1 heaped tsp pepper and paprika each.
- 4
Grease a baking tray with 1 tablespoon of the tomato oil. Roll out one half of the chopping mixture into a rectangle (approx. 25 x 35 cm) (see tip). Spread half of the cheese mixture on each and roll up from the long side.
- 5
Place both rolls on the sheet with the seam side down.
- 6
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Leave to cool, cut into slices. Clean, wash and spin dry the romaine lettuce. Arrange chopped slices on top.
Nutrition Facts
220 kcal
3 g
17 g
12 g
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