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Hazelnut Coated Ground Meat Cutlets with Apple and Mache Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams mixed Ground meat (beef and pork)
- 4 Tbsps breadcrumbs
- 1 egg
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 150 grams chopped Hazelnuts
- clarified butter (for cooking)
- 4 handfuls lamb's lettuce
- 2 sour Apple
- Walnut oil
- apple cider vinegar
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Preparation steps
1.
Combine the ground meat with the breadcrumbs and egg and season with salt, pepper and nutmeg. Sprinkle the hazelnuts on a large plate. Shape the meat into 8-12 meatballs and roll in the hazelnuts. Heat 2 tbsp butter in a pan and cook the meatballs until golden brown over low heat.
2.
Rinse the mache and shake dry. Rinse the apples, cut into quarters, remove the seeds and cut into thin slices. Toss the mache and apple slices in a bowl. Whisk 4 tablespoons walnut oil with 1-2 tablespoons apple cider vinegar and season salt and pepper. Pour over the salad and toss to combine. Serve the meatballs with salad on serving plates and serve immediately. Serve with potato salad or bread, if desired.
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