Description
Saftiges Hackfleisch, knusprig gebraten, bildet Nester für schmelzenden Gouda und frische Tomaten. Fein gehackter Schnittlauch rundet das Aroma ab. Goldbraun, würzig, mit zartem Biss und cremiger, herzhafter Füllung.
Ingredients
Scale
- 500 g mixed ground meat
- 1 bread roll
- 1 onion
- 1 egg
- 40 g margarine, for frying
- 2 large tomatoes
- 200 g Gouda cheese
- 1 bunch of chives
- 1 pinch hot paprika powder
- Salt and pepper
Instructions
- Begin by soaking the bread roll in a small bowl of water or milk for about 5–10 minutes until it is soft. Once soaked, squeeze out the excess liquid from the bread roll and set it aside.
- Peel the onion and finely dice it using a sharp knife. Set aside.
- In a large mixing bowl, combine the mixed ground meat, finely diced onion, egg, squeezed bread roll, hot paprika powder, salt, and pepper. Mix all the ingredients thoroughly with your hands or a sturdy spoon until you have a well-blended meat mixture. Make sure the ingredients are evenly distributed.
- Dampen your hands with a little water to prevent sticking. Divide the meat mixture into approximately 8 equal portions. Shape each portion into a round patty, then use your thumb or the back of a spoon to press a deep indentation or well into the center of each patty, creating a „nest“ shape.
- Heat the margarine in a large non-stick frying pan over medium heat. Once the margarine is hot and melted, carefully place the meat nests in the pan with the indentation side up. Fry the bottoms of the nests for about 3–4 minutes, or until they are nicely browned and have formed a slight crust. Do not flip them over.
- While the meat nests are frying, preheat your oven to 200°C (392°F) top and bottom heat. Line a baking sheet with parchment paper or lightly grease it.
- Gently transfer the browned meat nests onto the prepared baking sheet, keeping the indentations intact.
- Wash the tomatoes under running water, pat them dry, and cut them into small cubes. Cut the Gouda cheese into small cubes as well. In a small bowl, mix the diced tomatoes and cheese together.
- Spoon the tomato and cheese mixture generously into the indentation of each meat nest, filling them completely.
- Place the baking sheet with the filled nests into the preheated oven. Bake for about 15–20 minutes, or until the Gouda cheese is melted and bubbly, and the meat is cooked through.
- While the nests are baking, wash the chives and chop them finely.
- Remove the baking sheet from the oven. Sprinkle the chopped chives generously over the hot nests before serving. Serve immediately while hot, optionally with a side of salad, potatoes, or crusty bread.
Notes
You can substitute the Gouda cheese with another melting cheese of your choice, such as Edam or Emmental. For a spicier kick, use a sharper paprika or add a pinch of chili flakes to the meat mixture. If you prefer, you can use ground beef or ground pork instead of a mixed ground meat. Serve the nests with a fresh salad or roasted potatoes for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
