Cheese Pumpernickel Pocket with Meatballs
Cheese pumpernickel pocket with meatballs is a recipe featuring fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 32 pumpernickel rolls
- butter
- 250 g sliced cheese
- 400 g mixed minced meat
- 1 old-fashioned roll
- 1 Shallot
- Salt
- Pepper (freshly ground)
- 1 tsp Mustard
- clarified butter (for frying)
Instructions
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1.
Brush one side of each pumpernickel roll with butter. Cut a piece of cheese the size of a pumpernickel roll and place it on eight rolls, then add a slice of pumpernickel brushed with butter and topped with cheese. Repeat the process and finish with a top pumpernickel roll. Insert a flag on each and arrange decoratively on a plate.
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2.
Soak the roll in water. Peel and finely mince the shallot. Mix the minced meat with the squeezed-out roll, shallot, salt, pepper, and mustard; form small balls. Fry them in hot clarified butter until golden brown all around.
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3.
Arrange decoratively on a cucumber slice with a lettuce leaf and tomato slice.
