Description
A recipe by Chef Christophe Logodin from Chez Tof, in Mont-sur-Lausanne, for the “Gourmet Aperitif with Gruyère AOP” discovery week in 2023.
Photo © Gruyère AOP / creationphoto.ch
Ingredients
For 4 people :
- 100 grams of minced lamb meat (shoulder)
- 40 grams of grated Gruyère AOP
- 20 grams of breadcrumbs
- 2 cl of white wine (Chasselas)
- a bunch of chives
- a pinch of powdered cumin
- salt and pepper
Instructions
Preheat your oven to 180 degrees Celsius with convection heat.
In a bowl, grate the Gruyère AOP, add the white wine, and mix everything together.
Season the minced meat with salt, pepper, cumin, and chives. In the palm of your hand, form a ball and incorporate another ball of Gruyère AOP inside, close it without the Gruyère AOP coming out of the meat. Then, roll the meatballs in the breadcrumbs.
Place them on a baking sheet and lightly brush with olive oil.
Bake for 8 minutes.
Notes
When you bite into it, the melting cheese mixes with the delicacy of the lamb meat, a delight, perfect for an aperitif !
