Meatballs with Bacon, Pear and Cheese
Ingredients
- meatballs
- 1 stale White roll
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 2 Tbsps finely chopped parsley
- 1 Tbsp finely chopped marjoram
- 2 eggs
- 1 Tbsp sharp Mustard
- 1 Tbsp Ketchup
- 500 grams mixed Ground meat
- breadcrumbs
- salt
- freshly ground peppers
- For the topping
- 1 sm jar Bartlett pear
- 200 grams sliced Bacon
- 3 slices Sliced cheese
- 2 onions
- 2 Tbsps butter (for cooking)
- 2 Tbsps vegetable oil (for cooking)
- 1 tsp sugar
- 2 sprigs thyme
- 2 scallions
Preparation steps
For the meatblls: In a bowl, soak the bun in lukewarm water. Peel and chop the shallot and garlic. Heat 1 tablespoon of the oil in a skillet. Add the shallots and garlic, and cook until translucent. Stir in the parsley and marjoram, and allow to cool slightly. In a bowl, combine the meat with the shallot mixture, eggs, the soaked bun, mustard and ketchup.. Add breadcrumbs if necessary to achieve a workable texture. Season with salt and pepper to taste.
Shape the meat mixture into 9-12 meatballs and slightly flatten on 1 side. Heat the oil in a skillet. Add the meatballs and sear until golden, about 2-3 minutes per side.
For the topping: Drain the pears and cut into wedges. Cut the bacon strips in half. Quarter the cheese slices. Peel the onion and slice into thin rings. Heat half the butter and oil in a skillet. Add the onion and sugar, and cook until golden. In a separate skillet, cook the bacon until crispy.
For the assembly: Top the meatballs with the pears, cheese, bacon, onions and thyme. Cover the skillet with a lid and cook over low heat until the cheese is melted. Rinse the scallions and cut into rings. Heat the remaining butter and oil in a skillet. Add the scallions and cook until soft. Serve the meatballs garnished with the scallions.
