Time: 1 hour 15 minutes
Complexity: easily
Quantity: for a large company

Juicy beef meatballs, fried to a crispy crust, are perfect for appetizers at home gatherings, especially when served appropriately, such as canapés. Place one meatball and a round slice of pickled cucumber on a toasted square of rye bread, spread with brown mustard, and pierce the whole thing with a skewer. The flavor combination is superb: the spicy, smoky meatball, the tangy mustard, and the sweet and sour cucumber. This appetizer will be a hit at your party.

Ingredients:

• 900 g lean ground beef
• Olive oil, for frying
• 1 small onion, finely chopped
• 4 cloves garlic, crushed
• 2 large eggs, lightly beaten
• 1 tbsp. breadcrumbs
• 1/4 cup chopped parsley
• 2 tsp mustard powder
• 1 tbsp. l. brown sugar
• 2 teaspoons coarse salt
• 0.5 tsp crushed red pepper flakes
• 1/4 tsp ground cinnamon
• 1/4 tsp ground coriander
• 1/4 tsp liquid smoke
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1 loaf sliced ​​rye bread, cut into 5cm squares.
• Brown mustard, for serving
• Pickled cucumber slices, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, rye bread, breadcrumbs, eggs, mustard powder, brown sugar, red pepper flakes, cinnamon, coriander, allspice, ground ginger, carnation, liquid smoke

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Preparation:

Step 1
• Preheat oven to 230°C. Line 2 baking sheets with foil and spray with cooking spray.
Step 2
• In a medium skillet, heat olive oil over medium heat to coat the bottom. Add the onion and garlic and cook until translucent, about 5 minutes. Remove from heat and let cool.
Step 3
• Meanwhile, combine the eggs, breadcrumbs, and 1/4 cup water in a large bowl. Let sit until the breadcrumbs are softened, about 5 minutes. Add the fried onion and garlic, parsley, mustard powder, brown sugar, salt, paprika, cinnamon, coriander, liquid smoke, allspice, cloves, ginger, and a few grinds of black pepper. Stir well, then add the ground beef. Mix well; using your hands is best.
Step 4
• Form 30g balls, approximately 3cm in size, and place them on prepared baking sheets, spacing them 2.5cm apart. Bake until set and just beginning to brown, about 20 minutes. Let cool slightly.
Step 5
• Meanwhile, place the rye bread squares on a baking sheet and toast in the oven for about 5 minutes. Top each slice with a little brown mustard (about 0.5 teaspoon, or as desired), 1 meatball, and 1 pickle. Secure with a toothpick and serve!

Votes: 2

Author of the recipe - Molly Yeh is an American blogger and cookbook author.