Ingredients

  • 600 g of minced meat
  • 200 g of mozzarella
  • 500 g of Savoy cabbage
  • 500 g of corn
  • Garlic – to taste
  • 1 onion
  • 2 g of curry powder – optional
  • Paprika powder
  • Salt and pepper – to taste

For the coating:

  • Classic 1600 Ditrói breadcrumbs
  • 2 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1600
  • Cooking time
    75 min
  • Skill level
    Doable
  • Linked product
    Classic 1600

Start by cooking the sweet corn in salted water.
Sauté the minced meat in a little oil with the finely chopped onion and garlic, seasoning with salt and pepper. Cook until the meat is tender, then let it cool.
Grate the mozzarella, mix it with one egg and a bit of breadcrumbs, and add it to the cooled meat. Season with salt, pepper, paprika, and optionally curry powder. Form medium-sized meatballs from the mixture.
Steam the Savoy cabbage until soft but still slightly firm, and season with salt and pepper.
Prepare the coating: place the flour and the breadcrumbs in separate bowls or plates, beat the eggs in another bowl, and heat the oil in a frying pan to about 180°C (you can check with a kitchen thermometer).
Dip each meatball first in the flour, then in the beaten egg, and finally in the Ditrói breadcrumbs, coating evenly. Fry in the hot oil until golden brown.
Serve the crispy cheese meatballs with the steamed Savoy cabbage and sweet corn.

Enjoy!