🍽️ Crispy Meatballs with Nut Coating

Name: Crispy Meatballs with Nut Coating
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g mixed minced meat (beef and pork); 4 tbsp breadcrumbs; 1 egg; salt; pepper (freshly ground); nutmeg (freshly grated); 150 g chopped hazelnuts; ghee (for frying); 4 handfuls lamb's lettuce; 2 tart apples; walnut oil; apple cider vinegar

527 kcal · 30 min · 4 servings

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Ingredients

500 g mixed minced meat (beef and pork)
4 tbsp breadcrumbs
1 egg
salt
pepper (freshly ground)
nutmeg (freshly grated)
150 g chopped hazelnuts
ghee (for frying)
4 handfuls lamb's lettuce
2 tart apples
walnut oil
apple cider vinegar

Instructions

1. Heat a large pan.
2. Place the minced meat in a large bowl.
3. Add the breadcrumbs.
4. Crack the egg into the bowl.
5. Season the mixture generously with salt.
6. Pepper the mixture generously.
7. Grate some fresh nutmeg into the mixture.
8. Knead everything by hand into a firm dough.
9. Lightly moisten your hands with water.
10. Take a portion of dough and shape it into a small ball.
11. Repeat this until you have 8 to 12 meatballs.
12. Pour the hazelnuts onto a large plate.
13. Roll each meatball around in the hazelnuts.
14. Press the nuts slightly so they stick.
15. Add 2 tablespoons of clarified butter to the hot pan.
16. Set the heat to low.
17. Place the meatballs carefully into the pan.
18. Fry them slowly until they are golden brown.
19. Turn the meatballs gently to protect the crust.
20. Remove the cooked meatballs from the pan.
21. Wash the corn salad under cold water.
22. Pick off any wilted leaves from the salad.
23. Dry the salad thoroughly.
24. Wash the apples thoroughly.
25. Cut the apples into quarters.
26. Remove the core from the apple quarters.
27. Slice the apple pieces into thin wedges.
28. Place the corn salad in a large bowl.
29. Add the apple slices to the bowl.
30. Pour 4 tablespoons of walnut oil into a small container.
31. Add 1 to 2 tablespoons of apple cider vinegar.
32. Season the sauce with salt to taste.
33. Pepper the sauce to taste.
34. Whisk the sauce vigorously.
35. Pour the sauce over the salad.
36. Toss the salad until everything is evenly coated.
37. Place the meatballs on the plates.
38. Place the salad next to the meatballs.
39. Serve the dish immediately while warm.

Nutrition per serving

kcal: 527
Protein: 30 g · Fett/Fat: 36 g · Carbs: 17 g