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Meatballs with three dips Recipe

Meatballs with three dips

Recipe Ingredients for Meatballs with three dips

AmountIngredient
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 K├Âlln 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.


 

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