Meatball with paprika, feta cheese and rosemary

Name: Meatball with paprika, feta cheese and rosemary
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast; 1 (approx. 250 g) yellow pepper; 2 Onions; 1 Garlic clove; 100 g Sheep's cheese; 2 Rosemary twigs; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast
1 (approx. 250 g) yellow pepper
2 Onions
1 Garlic clove
100 g Sheep's cheese
2 Rosemary twigs
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
1 TABLESPOON Oil

Directions

1
Soak toast in cold water. Quarter peppers, remove seeds and cut into strips. Peel and finely dice onions and garlic. Cut sheep's cheese into cubes as well. Wash rosemary, pluck needles from the coarse stalks and chop.
2
Squeeze the toast well and knead with minced meat, egg, onion, garlic, paprika and feta cheese. Season with salt, pepper and cayenne pepper. Form 8 meatballs with your hands. Heat oil in a pan.
3
Fry the meatballs on both sides for about 6 minutes at medium heat.