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Nutty and cheesy meatballs


for 4 people

80 g of hard cheese (gruyere or appenzell)

10 halves of nuts

4 slices of mortadella

1 small onion

450 g of finely chopped game meat (deer, chamois, roe deer or wild boar) or beef

1 egg

1 teaspoon of mild mustard

salt, pepper

2 tablespoons of sunflower oil

1.5 dl of beef broth

2-3 tablespoons of cognac

1 tablespoon of coarse-grain mustard

1 dl of half-fat cream for sauces

1 bunch of chives


1 Cut the cheese into small cubes.

2 Chop the nuts and mix them with the cheese.

3 Finely chop the mortadella and onion, mix with the minced meat, egg, and mild mustard. Season with salt and pepper.

4 Shape the mixture into ping-pong sized balls or use a cookie cutter. Make a hollow in the center, fill with some nut stuffing and close.

5 Sauté the balls on all sides in oil on medium heat for about 10 minutes. Keep warm.

To finish, deglaze the cooking juices with beef broth and cognac. Add the coarse-grain mustard and cream, reduce until creamy. Season with salt and pepper. Reheat the balls in the sauce. Sprinkle with chopped chives.