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🍽️ Berner Style Meatballs with Celery

510 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 1 red chili pepper
• 2 sprigs basil
• 0.25 bunch chives
• 2 sprigs parsley
• 1 stalk celery (with greens)
• 1 onion
• vegetable oil
• 600 g ground beef
• 1 tsp Dijon mustard
• salt
• pepper (from the mill)
• sweet paprika powder
• 2 tbsp ghee
• basil (for garnish)

Instructions

1. 1. Soak the bread rolls in lukewarm water.
2. 2. Wash the chili pepper and cut it in half lengthwise.
3. 3. Remove the seeds from the chili and finely chop the flesh.
4. 4. Wash the fresh herbs and shake them dry.
5. 5. Finely chop the herbs.
6. 6. Wash and clean the celery.
7. 7. Cut one third of the celery into thin slices.
8. 8. Cut the remaining celery into small cubes.
9. 9. Peel the onion and chop it finely.
10. 10. Heat oil in a pan.
11. 11. Sauté the onions, chopped chili, and celery cubes in the hot pan.
12. 12. Add the chopped herbs, but reserve two tablespoons of them.
13. 13. Mix everything well in the pan.
14. 14. Remove the pan from the heat.
15. 15. Let the vegetable mixture cool down.
16. 16. Squeeze the soaked bread roll well to remove excess liquid.
17. 17. Mix the minced meat with the egg, the squeezed bread, the mustard, and the cooled vegetable mixture.
18. 18. Season the meat mixture with salt, pepper, and paprika powder.
19. 19. Form small balls from the meat mixture.
20. 20. Flatten the meatballs slightly.
21. 21. Heat ghee (clarified butter) in a hot pan.
22. 22. Fry the meatballs until golden brown on all sides.
23. 23. Reduce the heat to a lower setting.
24. 24. Let the meatballs cook through.
25. 25. Sprinkle the finished meatballs with the celery slices and chopped chives.
26. 26. Garnish the dish with celery leaves and basil.
27. 27. Serve the meatballs hot.

Nutrition per serving

• kcal: 510
• Protein: 33 g · Fett/Fat: 39 g · Carbs: 8 g