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Print Recipe
Cheese Meatballs with sun-dried Tomatoes Recipe
Cheese meatballs with sun-dried tomatoes, herbs and nuts from Hochland. For many, the combination of brine cheese, tomatoes and Basil is considered a classic. For me, it's just perfect... in the autumn-summer season, I exist exclusively on mixes of cheese, tomatoes and fresh herbs with a slice of black bread. And now, in the winter, missing this taste, decided to treat yourself to snack cakes of these products.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Grind the nuts and chopped greens with a blender until smooth, mix with melted cheese. Add the finely chopped sun-dried tomatoes, pepper and mix. Refrigerate for 1 hour.
    Grind the nuts and chopped greens with a blender until smooth, mix with melted cheese. Add the finely chopped sun-dried tomatoes, pepper and mix. Refrigerate for 1 hour.
  3. Beat eggs in a deep bowl with a pinch of salt and 1 tablespoon of water until smooth. In the second plate pour the flour in the third crackers. Put on the fire a deep pan of deep-fried oil – you will need a temperature of 180 °C.
    Beat eggs in a deep bowl with a pinch of salt and 1 tablespoon of water until smooth. In the second plate pour the flour in the third crackers. Put on the fire a deep pan of deep-fried oil – you will need a temperature of 180 °C.
  4. Wear disposable thin gloves or keep your hands wet in cold water. Take about 2 tablespoons of cheese mass and roll it into a ball.
    Wear disposable thin gloves or keep your hands wet in cold water. Take about 2 tablespoons of cheese mass and roll it into a ball.
  5. To break first in the flour (Strachowice excess), then egg (Strachowice excess), then in breadcrumbs (Strachowice extra). Gently deep-fry and fry, gently turning the skimmer until Golden brown.
    To break first in the flour (Strachowice excess), then egg (Strachowice excess), then in breadcrumbs (Strachowice extra). Gently deep-fry and fry, gently turning the skimmer until Golden brown.
  6. Ready meatballs with a slotted spoon, carefully, so as not to pierce, spread on crumpled paper towels – let the oil drain. Serve meatballs hot, with tomato sauce and spaghetti.
    Ready meatballs with a slotted spoon, carefully, so as not to pierce, spread on crumpled paper towels – let the oil drain. Serve meatballs hot, with tomato sauce and spaghetti.

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