Meatballs with hot tomato and orange sauce

Ingredients

Hinweis

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1 piece orange (untreated)
1 piece onion
2 piece garlic cloves
1 piece hot chili pepper
1 tbsp olive oil
1 tbsp tomato puree
1 tin of tomatoes (1 tin = 800 g)
2 tbsp pine nuts
125 g Emmentaler AOP
400 g minced beef
1 piece egg
2 tbsp breadcrumbs
½ tsp rosemary
1 tsp salt
2 tbsp oil for frying
1 tbsp flat-leaf parsley
A few halved orange slices for decoration
Salt, pepper

Star of the dish

Crown

Preparation

Finely grate the orange peel, this will be used in the meatballs. Squeeze the orange and keep the juice. Finely chop the onion and garlic. Deseed (optional) the hot chili pepper, chop finely. Sweat the onion, garlic and hot chili pepper in oil. Then add the tomato puree and cook briefly with the other ingredients, add the orange juice and tomatoes, cook for 30 minutes, season with salt and pepper.

Toast the pine nuts in a pan until they become a light golden brown colour. Grate the Emmentaler AOP on a coarse grater. Put the cheese, orange peel, pine nuts, minced meat, egg and breadcrumbs into a bowl. Season with rosemary, salt and pepper, mix well. Form walnut-sized balls, fry on all sides in oil over a medium heat. Put into the tomato sauce and gently cook for around 5 minutes.

Garnish with parsley and orange slices.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Meatballs with hot tomato and orange sauce

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