Stuffed meatballs with feta cheese

Name: Stuffed meatballs with feta cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 80 g Sheep's cheese; 450 g mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1-2 TABLESPOONS Oil; 1/2 bunch Tarragon; 150 g Fresh cream; 7-10 Tbsp ground chili; 7-10 Tbsp Sugar; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh salad

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g Long grain rice
7-10 Tbsp Salt
80 g Sheep's cheese
450 g mixed minced meat
1 Egg
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1-2 TABLESPOONS Oil
1/2 bunch Tarragon
150 g Fresh cream
7-10 Tbsp ground chili
7-10 Tbsp Sugar
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh salad

Directions

1
Put rice in boiling salted water and let it swell for about 20 minutes, drain well. In the meantime cut cheese into small cubes. Knead minced meat, rice and egg. Season with salt, pepper and cumin.
2
Form small meatballs out of it and fill them with feta cheese. Fry the meatballs briefly in hot oil, then cook in the preheated oven (electric range: 175°C/ gas: level 2) for approx. 8 minutes. In the meantime wash and chop tarragon.
3
Mix with crème fraîche. Season to taste with salt, chilli, sugar and lemon juice. Serve the meatballs hot or cold as desired. Serve garnished with the dip and fresh salad.