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🥗 Crispy Meatballs with Fresh Grape Salad

393 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 125 g mozzarella (9% fat)
• 3 sprigs parsley
• 1 clove garlic
• 500 g beef mince
• 1 egg
• 1 tsp hot mustard
• salt
• pepper
• 1 tbsp rapeseed oil
• 150 g mixed leaf salad
• 200 g blue seedless grapes
• 2 tbsp orange juice
• 1 tsp liquid honey
• Dijon mustard
• 3 tbsp olive oil

Instructions

1. 1. Soak the bread roll in a little water.
2. 2. Let the mozzarella drain.
3. 3. Cut the mozzarella into small cubes.
4. 4. Wash the parsley.
5. 5. Shake the parsley dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Peel the garlic.
8. 8. Press the garlic through a garlic press.
9. 9. Squeeze the soaked bread roll.
10. 10. Add the pressed garlic, minced meat, egg, hot mustard, salt, and pepper to a bowl.
11. 11. Knead the ingredients into a homogeneous dough.
12. 12. Form small balls from the meat mixture.
13. 13. Flatten the meatballs slightly.
14. 14. Place a piece of mozzarella in the center of each meatball.
15. 15. Wrap the meat around the mozzarella so it is enclosed inside.
16. 16. Reshape the balls to be round.
17. 17. Press a parsley leaf onto each meatball.
18. 18. Heat rapeseed oil in a pan.
19. 19. Fry the meatballs all around until golden brown over medium heat.
20. 20. Reduce the heat.
21. 21. Finish cooking the meatballs.
22. 22. Wash the salad greens.
23. 23. Spin the salad dry.
24. 24. Wash the grapes.
25. 25. Halve the grapes.
26. 26. Whisk orange juice, honey, Dijon mustard, and olive oil for the dressing.
27. 27. Season the dressing with salt and pepper.
28. 28. Mix the salad with the halved grapes.
29. 29. Plate the salad.
30. 30. Place the meatballs on the salad.
31. 31. Drizzle the dish with the dressing.

Nutrition per serving

• kcal: 393
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 19 g