Red bean salad with herb mini meatballs
easy
60 mins
60 mins
Ingredients
- 30 g Bread rolls from the previous day
- 2 medium-sized onions
- 1 collar Parsley
- 1/2 potty Thyme
- 300 g mixed minced meat
- 1 egg (size M)
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 2-3 TABLESPOONS Oil
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) kidney beans
- 1 (approx. 350 g) Rocket salad
- 1/2 red pepper
- 4-5 Tbsp White wine vinegar
- 6-7 TABLESPOONS Olive oil
Directions
- 1
Soak bread in cold water. Peel and finely dice one onion. Wash parsley and thyme, dab dry and chop separately. Squeeze the bread well and put it in a mixing bowl together with the minced meat, diced onions, egg, tomato paste, thyme and half of the parsley.
- 2
Season with salt, pepper and paprika powder and knead. Form approx. 32 small dumplings with moistened hands. Heat oil in a pan and fry the meatballs in portions until golden brown, turning them over.
- 3
Let it cool down. Meanwhile drain the corn and beans. Clean and wash the salad and drain as well. Put some small middle leaves aside for garnishing. Cut remaining leaves into strips.
- 4
Cut the remaining onion into fine slices. Clean, wash and very finely dice or chop the peppers. Mix vinegar, salt and pepper and finally add the olive oil. Add the paprika and the remaining parsley.
- 5
Mix the corn, beans, meatballs, onion wedges, salad strips and vinaigrette. Arrange in a bowl with the whole lettuce leaves.
Nutrition Facts
590 kcal
29 g
41 g
27 g
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