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Savory meat sliders with mini quiche and cheese.

Mini Meatballs with Gruyère Aop Classic

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Total Time 55 minutes
Servings: 4 servings
Course: Starter
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Soak the bread in the milk and wring it out. Combine the bread and minced meat in a bowl.
  2. 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.
  3. Form the mixture into balls of about 3 cm in diameter. Set aside.
  4. Heat the olive oil in a frying pan. Brown the meatballs, then pour the tomato sauce over them.
  5. Cover and continue cooking for 30 minutes.
  6. Place the meatballs on the sesame buns. Top with tomato sauce and decorate with basil leaves.

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