Stuffed meatballs

Name: Stuffed meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7 Eggs (size S); 800 g Savoy cabbage; 2 Onions; 500 g mixed minced meat; 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 kg white cooking fat for frying; 30 g Butter; 1 TABLESPOON Oil; 250 ml Beef stock; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7 Eggs (size S)
800 g Savoy cabbage
2 Onions
500 g mixed minced meat
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 kg white cooking fat for frying
30 g Butter
1 TABLESPOON Oil
250 ml Beef stock
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Boil 6 eggs in boiling water for about 8 minutes until hard. Clean, wash and cut the cabbage into strips. Quench eggs cold and peel them. Peel and finely grate 1 onion. Knead minced, grated onion, 30 g breadcrumbs and 1 egg.
2
Season with salt, pepper and paprika. Wrap each boiled egg thinly with chopped mass and press well. Turn the eggs in 70 g breadcrumbs. Heat frying fat in a pan and fry 3 eggs at medium heat for about 6 minutes.
3
Keep eggs warm. In the meantime heat butter in a pot. Sauté cabbage in it, add some water, bring to the boil and cook covered for about 10 minutes. Season with salt and pepper. Peel 1 onion and chop finely.
4
Heat the oil in a pot. Sauté the onion in it. Add stock and cream, bring to the boil and simmer for 3 minutes. Stir in sauce thickener and bring to the boil. Season to taste with salt and pepper. Arrange buttered savoy cabbage and meatballs on a plate.
5
Sprinkle with parsley. Add extra sauce. Parsley potatoes taste good with it.