Meatballs with three dips Recipe
Recipe Ingredients for Meatballs with three dips
| Amount | Ingredient |
|---|---|
| 1 / 2 bunch | Parsley |
| 600 grams | minced meat |
| 4 tbsp | soft oatmeal |
| 2nd Eggs | 100 ml |
| Whipped cream | 1 tsp |
| Honey | |
| Salt and pepper | 2 tbsp |
| Vegetable oil | |
| PRAY FOR THE RED-DIP | 500 grams |
| cooked beetroot (vacuum packed) | 50 g |
| soft oatmeal | 1 tbsp |
| Honey | 80 ml |
| Olive oil | 2 tbsp |
| Sesame paste | 4 tbsp |
| Lemon juice | |
| Pepper, salt | |
| FOR THE HONEY-MUSTARD DIP | 50 g |
| Horseradish (or alternatively from a jar) | 3 tbsp |
| Lemon juice | 1 tbsp |
| Honey | 200 grams |
| Sour cream | 100 grams |
| Whole milk yogurt | 1 tbsp |
| soft oatmeal | 1 / 2 bunch |
| Chives | |
| Salt and pepper | |
| FOR THE cranberry chutney | 150 grams |
| Onions | 1st red chili pepper |
| 500 grams | Apples |
| 150 grams | Honey |
| 1 tbsp | Kölln delicate flakes |
| 80 ml | Balsamic vinegar |
| 150 grams | Cranberries from the glass |
| Salt and pepper | |
Meatballs with three dips Recipe Directions
For the meatballs parsley Rinse, pat dry and finely chop. Ground beef, oatmeal, eggs, parsley, cream and honey and mix well. Season with salt and pepper. Heat oil and fry meatballs over medium heat about 8 minutes around.
Dice the beetroot dip the beetroot and blend with oatmeal, honey, olive oil, 25 ml of water and sesame paste (tahini). Dip in lemon juice, pepper and salt to taste.
Peel for honey-horseradish dip horseradish and grate finely. Stir lemon juice and honey, sour cream, yogurt, horseradish, chives and add oatmeal and season with salt and pepper.
For the cranberry chutney Peel and dice onions. Remove seeds and finely chop the chilli. Peel apples, quarter them, remove seeds and dice finely. Heat honey in a saucepan. Onions, chili, apples, oatmeal and vinegar and stir about 15 to 20 minutes at medium heat. Stir in cranberries and boil again, add salt and pepper.
