- July 28, 2024
- Report
Beef meatballs with mozzarella and tomato pepper dip
Preparation steps
Peel the onion and dice finely. Wash and clean the tomatoes and dice the flesh. Clean and wash the pepper and chop it into small pieces.
Cut 6 of the 8 tomatoes into 8 small pieces by halving each one, remove the cores and cut the flesh into cubes.
Cut 2 of the 8 tomatoes into strips.
Wash the peppers, remove the seeds, and cut into small cubes.
Cut the mozzarella into 2 halves.
We cut the first half into small cubes.
Knead the ground beef with half of the onions, the egg, the psyllium husks, the cumin, a little salt and pepper to form a homogeneous meat mixture. Flatten some of the meat mixture in your hand, press together ¼ of the grated cheese and place it on the ground meat. Then form the meat mixture around the cheese and shape it into a ball. Form three more meatballs in the same way.
Heat the ghee in a pan and fry the meatballs until golden brown.
Heat some ghee in another pan and fry the remaining onion until golden brown.
Add the pepper pieces and fry until al dente, then add the diced tomatoes, tomato paste, paprika powder and erythritol.
Then puree everything finely with a hand blender and season to taste with Worcestershire sauce, Tabasco, salt and pepper.
Serve the mozzarella meatballs with the dip and serve the tomato slices (from the 2 tomatoes) as a side dish.
