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