Recipe for 4 Portions:200g CAMBOZOLA
2 stale rolls
1 bunch of fresh parsley
1 tbsp oil
500g minced meat
1 tbsp dried marjoram
2 tbsp oil
Salt, pepper, nutmeg
Cut the rolls into small cubes and soak in hot milk. Wash and clean the parsley, peel and finely chop the onion and sauté in hot oil in a frying pan. Knead the minced meat, softened bread, parsley, sautéed onions marjoram, a pinch of freshly grated nutmeg and the eggs to a ‘dough’.
Add the CAMBOZOLA cut into cubes and fold in carefully. Season with salt and pepper and form into small meatballs. Heat the remaining oil in the pan and fry the meatballs over a medium heat until they are golden brown all over. Remove and drain on kitchen paper.
Tip:If you like it with seeds, add roasted sunflower seeds to the minced meat or, for a fruity variation, small pieces of pineapple.
The meatballs can also be made with minced poultry. Arrange the meatballs on plates with fried potatoes and salad and sprinkle with cubes of CAMBOZOLA.
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