Mini Meatballs with Gruyère Aop Classic
servings
- 1 slice of bread in crumbs
- 100 ml milk
- 500 g minced pork and veal
- 100 g smoked bacon or pancetta chopped
- 1 tsp thyme
- 3 tbsp chopped flat-leaf parsley
- 5 tbsp Gruyère AOP Classic grated
- 1 onion chopped
- 1 egg
- 1 tbsp olive oil
- 4 sesame buns cut in half
- Store-bought tomato sauce of choice
- Salt pepper
- Basil leaves
- Soak the bread in the milk and wring it out. Combine the bread and minced meat in a bowl.
- Add the bacon, thyme, flat-leaf parsley, Gruyère AOP, onion and egg. Season with salt and pepper, then mix until all ingredients are well blended.
- Form the mixture into balls of about 3 cm in diameter. Set aside.
- Heat the olive oil in a frying pan. Brown the meatballs, then pour the tomato sauce over them.
- Cover and continue cooking for 30 minutes.
- Place the meatballs on the sesame buns. Top with tomato sauce and decorate with basil leaves.
