Cheese‑Stuffed Meatballs

Ingredients

• 500 g ground beef
• 1 loaf roll (from yesterday)
• 1 egg
• 1 tbsp mustard
• Salt
• Pepper
• 1 onion
• 2 tbsp butter
• 2 tbsp oil
• 2 Garlic cloves
• 125 g mozzarella
• 1 onion
• 1 can kidney beans (340 g)
• 1 can corn (about 250 g drained weight)
• 1 beef tomato
• Lemon
• 0.5 bunch Parsley
• Sambal oelek

Instructions

1. 1.

   Soak the roll in ¼ l lukewarm water, squeeze out excess liquid and mix with ground beef, egg, mustard, pepper and salt. Peel and finely chop onions and garlic. Sauté both in 1 tbsp butter and fold into the meat mixture.

2. 2.

   With wet hands divide the meat dough into 8 portions. Press each portion together, flatten it, insert a piece of mozzarella, and shape the dough around to form a meatball.

3. 3.

   Heat remaining butter and oil and fry the meatballs in batches for 5 minutes on each side, remove and serve with salsa.

4. 4.

   For the salsa peel and finely dice an onion. Drain kidney beans in a sieve, rinse cold and let drain. Do the same with corn. Briefly blanch the beef tomato, shock it in cold water, peel, cut off the stem end and chop into pieces. Wash parsley, shake dry and finely chop. Mix all ingredients and season with sambal oelek. Let the salsa rest for at least 30 minutes.