Meatballs with herb filling and tomato salad

Name: Meatballs with herb filling and tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g Parmesan cheese; 1 can(s) Sunday bread rolls (from the refrigerator); 1 TABLESPOON Sea salt; 2 discs (30 g each) Toast; 1/2 bunch Parsley, oregano and mint; 1 Onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 500 g Bottled tomatoes; 100 g cherry tomatoes; 3 Shallots; 1 Garlic clove; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp ground black pepper; 1 pinch Sugar; 2 TABLESPOONS Olive oil; 125 g Light cream; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g Parmesan cheese
1 can(s) Sunday bread rolls (from the refrigerator)
1 TABLESPOON Sea salt
2 discs (30 g each) Toast
1/2 bunch Parsley, oregano and mint
1 Onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
500 g Bottled tomatoes
100 g cherry tomatoes
3 Shallots
1 Garlic clove
3 TABLESPOONS White wine vinegar
7-10 Tbsp ground black pepper
1 pinch Sugar
2 TABLESPOONS Olive oil
125 g Light cream
baking paper

Directions

1
Grate parmesan. Peel the label from the can. Open can by the seam. Remove the dough pieces, cut them in half and form 8 longish rolls. Cut diagonally with a knife and sprinkle with sea salt and Parmesan cheese. Put the rolls on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
In the meantime, soak toast in cold water. Wash the herbs, dab dry and pluck leaves from the stalks, except for a few mint twigs for decoration. Chop herbs finely, put 1 teaspoon of herbs aside. Peel onion and chop finely. Squeeze the toast. Knead onion, toast, minced meat and egg. Season with salt and pepper. Form about 20 small meatballs and work the chopped herbs into the middle. Heat clarified butter in a coated pan. Fry the meatballs in portions for 6-8 minutes, turning occasionally. In the meantime, wash the tomatoes. Cut the bottled tomatoes into slices. Cut cherry tomatoes in half.
3
Form about 20 small meatballs and work the chopped herbs into the middle. Heat clarified butter in a coated pan. Fry the meatballs in portions for 6-8 minutes, turning occasionally. In the meantime, wash the tomatoes. Cut the bottled tomatoes into slices. Cut cherry tomatoes in half. Peel shallots and cut into fine rings. For the marinade, peel the garlic and press it through a garlic press. Mix vinegar with salt, pepper, sugar and garlic. Fold in the oil. Mix tomatoes and shallots with the marinade. Finely chop the herbs and stir into the crème légère. Arrange meatballs, rolls, tomato salad and herb cream and garnish with mint
4
Peel shallots and cut into fine rings. For the marinade, peel the garlic and press it through a garlic press. Mix vinegar with salt, pepper, sugar and garlic. Fold in the oil. Mix tomatoes and shallots with the marinade. Finely chop the herbs and stir into the crème légère. Arrange meatballs, rolls, tomato salad and herb cream and garnish with mint