Recipe

Italian meatballs with oven-baked Jerusalem artichokes

Serves 4 · 45 mins

2 slices white bread
100 ml milk
1 egg
1 tbsp fennel seeds
300 g minced pork
300 g minced beef
2 crushed cloves of garlic
finely grated zest of 1/2 a washed lemon
2 tsp chili flakes
salt and freshly ground black pepper
Butter for frying
1 kg Jerusalem artichokes
200 ml crème fraîche with garlic
200 ml milk
100 g Västerbotten cheese, grated
3 eggs
salt and freshly ground black pepper

to serve:
75 g rocket
1 stalk of celery
6 small tomatoes, preferably different colours

Finely tear the bread and mix with the milk and eggs. Finely crush the fennel seeds using a pestle and mortar.

Mix the minced meat, garlic, lemon, and seasoning. Shape into small burgers and fry in butter until nicely browned on both sides. Preheat the oven to 200 °C. Scrub the artichokes and cut lengthways. Boil in lightly salted water just until evenly tender. Mix the crème fraîche, milk, Västerbotten cheese, eggs, salt, and pepper. Place the artichokes in an oven-proof dish and pour over the egg mixture. Bake for around 25 minutes or until nicely browned.

Serve the burgers on a bed of rocket, thinly sliced celery, tomatoes, and artichoke gratin.

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