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🍽️ Meatball Skewers with Crisp Salad

429 kcal · 30 min · 4 servings

Ingredients

• 8 leaves Lollo bionda
• 8 leaves Lollo Rosso
• 3 cloves garlic
• 1 chili pepper
• 5 sprigs mint
• 1 egg
• 80 g breadcrumbs
• 500 g mixed minced meat
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil

Instructions

1. 1. Rinse the lettuce under running water.
2. 2. Spin the lettuce dry or pat it with a kitchen towel.
3. 3. Tear the lettuce into small, bite-sized pieces.
4. 4. Peel the garlic clove.
5. 5. Chop the garlic very finely.
6. 6. Wash the chili peppers.
7. 7. Cut the chili peppers in half lengthwise.
8. 8. Remove the seeds from the chili peppers.
9. 9. Dice the flesh of the chili into small cubes.
10. 10. Wash the mint.
11. 11. Shake the mint dry.
12. 12. Pluck the mint leaves from the stems.
13. 13. Chop the mint leaves finely.
14. 14. Add the egg to the minced meat.
15. 15. Add the chopped garlic to the minced meat.
16. 16. Add the chili cubes to the minced meat.
17. 17. Add the chopped mint to the minced meat.
18. 18. Add the breadcrumbs to the minced meat.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Mix all ingredients thoroughly by hand.
22. 22. Lightly dampen your hands.
23. 23. Shape 24 small meatballs from the mixture.
24. 24. Heat oil in a pan.
25. 25. Fry the meatballs in the pan until golden brown on all sides.
26. 26. Fry the meatballs for about 8 to 10 minutes.
27. 27. Thread two cooked meatballs onto a skewer.
28. 28. Arrange the salad in small bowls.
29. 29. Place three skewers on each salad.

Nutrition per serving

• kcal: 429
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 17 g