Radicchio field salad with meatballs

Name: Radicchio field salad with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 g Pine nuts; 1 Onion; 400 g mixed minced meat; 1 Egg; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON dried thyme; 4 TABLESPOONS Oil; 150 g Lamb's lettuce; 300 g Radicchio Salad; 1 can(s) (425 ml) Vegetable corn; 2 Tomatoes; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 g Pine nuts
1 Onion
400 g mixed minced meat
1 Egg
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON dried thyme
4 TABLESPOONS Oil
150 g Lamb's lettuce
300 g Radicchio Salad
1 can(s) (425 ml) Vegetable corn
2 Tomatoes
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Roast the pine nuts in a pan without fat, remove them. Peel and finely dice the onion. Knead minced meat, egg, onion, breadcrumbs and pine nuts. Season with salt, pepper and thyme.
2
Form small balls from the dough. Heat 1 tablespoon of oil in a pan. Fry the meatballs for 8 minutes. Clean, wash and drain the salad. Drain the corn in a sieve.
3
Wash, clean, quarter and seed the tomatoes. Cut the tomato quarters into small cubes. Season vinegar with salt, pepper and sugar, add oil. Fold tomato cubes into the marinade. Mix salad and corn and arrange on plates with the meatballs.
4
Spread the marinade over it. Grey bread tastes good with it.