Meatballs with horseradish and parsley

Name: Meatballs with horseradish and parsley
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Bread rolls from the previous day; 1 Onion; 20 g fresh horseradish; 1 collar Parsley; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 75 g Cream cheese; 50 g Low-fat curd; 5 TABLESPOONS Milk; 1 TABLESPOON Wild cranberries (from the glass)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Bread rolls from the previous day
1 Onion
20 g fresh horseradish
1 collar Parsley
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
75 g Cream cheese
50 g Low-fat curd
5 TABLESPOONS Milk
1 TABLESPOON Wild cranberries (from the glass)

Directions

1
Soak rolls in water. Peel and finely chop the onion. Wash, peel, wash again and finely grate horseradish. Wash parsley, dab dry and chop finely. Knead minced meat, onion, squeezed out roll, egg, salt, pepper, horseradish and parsley.
2
Season to taste with salt and pepper. Shape eight meatballs. Heat oil in a pan and fry the meatballs on both sides over medium heat for 6-8 minutes. Mix cream cheese, quark, milk and cranberries and season with salt and pepper.