Delicious browned meatballs flavoured with thyme and orange peel, to be served with Belgian chicory and orange salad, and ajvar sauce. try also this skyr cake with blueberries recipe too.
Main course For 4 people
½ bunch of thyme
500 g of ground beef, such as beef or lamb
1½ teaspoons of salt
pepper from the pepper mill
1 red onion
4 Belgian chicory
3 tablespoons of apple cider vinegar
4 tablespoons of rapeseed oil
4 tablespoons of oil for
4 tablespoons sweet ajvar (cold pepper and eggplant sauce)
Freind’s kitchen recipes, Brie and pear flowers.
How to proceed
Preparation: approx. 30 minutes
Remove the thyme leaves from the twigs. Grate the orange zest. Mix the minced meat with the orange zest and thyme. Season the meat with salt, pepper and mix well. Shape into meatballs. Cut the onion into thin slices. Peel the oranges and cut them in quarters. Eliminate the white central part. Cut the oranges into slices crosswise. Halve the chicory tufts lengthwise and cut them into small pieces. Mix them with the oranges, vinegar and rapeseed oil. Season with salt and pepper. Heat the oil in a non-stick pan. Brown the meatballs on both sides over medium heat for approx. 8 minutes. Serve with the salad, onion slices and ajvar. You can accompany it with fried potatoes. You may be interested to read pumpkin and courgette soup recipe/ chestnut cookies recipe.