300 g beef, minced 15 g mustard 5 g boullion 5 g garlic powder 5 g sweet paprika Black pepper, pinch Salt, pinch
Combine all the ingredients in a bowl, mix thoroughly, transfer to a small bowl, refrigerate for an hour. Divide into 50 g balls.
400 ml water, hot 150 g blue cheese 125 g mushrooms, chopped small 60 ml oil 45 ml cream 1 bunch chives, chopped
Brown meatballs in the oil over a high heat in a deep frying pan. Remove with a slotted spoon, set aside. Fry mushrooms in the same pan, about three minutes. Take pan off the heat, add cream and cheese, melt. Place back on heat, add hot water and simmer for five minutes. Put the meatballs into the liquid, cook for 15 minutes. Remove meatballs with a slotted spoon, keep warm. Boil cooking liquid down to the consistency of sauce. Serve the meatballs with the sauce.
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