Meatballs with bacon & cheese

Name: Meatballs with bacon & cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 600 g mixed mince; 1 Egg (Gr. M); 3 TABLESPOONS Breadcrumbs; 1 TABLESPOON medium hot mustard; 1 TEASPOON Salt; 1/2 TEASPOON Pepper; 3 Onions; 3 TABLESPOONS Oil; 150 g Camembert (60 % fat); 50 g grated mozzarella; 4 Disc/s streaky smoked bacon; 100 ml Whiskey; 7-10 Tbsp salt, pepper, sugar; 2 stem(s) Parsley; 4 TABLESPOONS Tomato salsa dip (chunky; glass)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

In north-eastern Germany they also say "Buletten", in Swabia and Franconia "Fleischküchle" and in Bavaria "Fleischpflanzerl". In Austria it is called "Fleischlaiberl" and in Switzerland "Fleischtäschli"

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
600 g mixed mince
1 Egg (Gr. M)
3 TABLESPOONS Breadcrumbs
1 TABLESPOON medium hot mustard
1 TEASPOON Salt
1/2 TEASPOON Pepper
3 Onions
3 TABLESPOONS Oil
150 g Camembert (60 % fat)
50 g grated mozzarella
4 Disc/s streaky smoked bacon
100 ml Whiskey
7-10 Tbsp salt, pepper, sugar
2 stem(s) Parsley
4 TABLESPOONS Tomato salsa dip (chunky; glass)

Directions

1
Peel 1 onion, dice finely. Knead with 600 g mixed mince, 1 egg (size M), 3 tbsp. breadcrumbs and 1 tbsp. medium hot mustard. Season with 1 tsp salt and 1⁄2 tsp pepper. Form 4 large meatballs from the minced meat mixture.
2
Peel onions and cut them into rings. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Fry the meatballs in 2 tbsp. oil for approx. 10 minutes. Remove the rind from the camembert, dice and mix with mozzarella. Put the meatballs in an ovenproof dish, sprinkle cheese on top. Bake in the oven for 8-10 minutes.
3
Fry the bacon in 1 tablespoon of oil until crispy, remove. Fry onions in bacon fat. Add whiskey slowly. Season with salt, pepper and 1 tablespoon sugar. Simmer for about 5 minutes.
4
Wash the parsley and chop finely. Arrange the meatballs with salsa, onions, bacon and parsley.