Salami and mushroom meatballs

Name: Salami and mushroom meatballs
Ingredients: 500 g ground pork and beef; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 100 g grated cheese; 100 g salami; 150 g mushrooms; 1 garlic clove; 1 egg; 1 teaspoon thyme; 1 teaspoon paprika; 4 tablespoons oil

Diverse - Salami and mushroom meatballs by Marcela C. - Recipia

Salami and mushroom meatballs with meat and cheese are pan-fried, with chopped mushrooms mixed in. Egg binds the mixture, while thyme, paprika and garlic go into these fried meatballs with salami and mushrooms. I serve them with mashed potatoes and prefer to shape them a little flatter so they brown evenly. Preparation: 15 minutes. Cooking: 24 minutes. Total time: 39 minutes. Servings: 4. Approximately 590 kcal and 36 g protein per serving.

Ingredients

500 g ground pork and beef
1/2 teaspoon salt
1/2 teaspoon ground pepper
100 g grated cheese
100 g salami
150 g mushrooms
1 garlic clove
1 egg
1 teaspoon thyme
1 teaspoon paprika
4 tablespoons oil

Preparation

1. Grate the cheese and salami, finely chop the mushrooms and crush the garlic. 2. Put the meat in a bowl. Add the cheese, salami, mushrooms, garlic, egg, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme and 1 teaspoon paprika. Mix until the mixture holds together. 3. Shape 12 meatballs about 1.5 cm thick and place them on a plate. 4. Heat 4 tablespoons oil in a pan. Fry the meatballs in three batches, for 4 minutes on each side, until browned and cooked through in the center.

Notes

If using canned mushrooms, drain and pat them dry well, as any remaining water can make the mixture too soft. If you double the batch, fry in more batches without crowding the pan. You can replace the cheese with 100 g well-drained telemea (Romanian brined cheese) and use only 1/4 teaspoon salt; the meatballs contain dairy and egg. Serve them with mashed potatoes or baked potatoes. Keep them chilled in a covered container in the refrigerator for up to 3 days.