Prepare the stuffing. In a large bow, combine the minced meat, onion, garlic, parsley, breadcrumbs, and Parmesan cheese. Season with salt and pepper, stir in the egg, and mix well.
Using damp hands, form 5 balls of stuffing.
Slide a nice cube of Saint Agur Blue Cheese into the center of each meat stuffing and seal well.
Remove the tops of the tomatoes, carefully scoop out the insides, keeping the flesh intact.
Stuff the hollowed-out tomatoes with the meatballs and replace their tops.
Arrange the stuffed tomatoes in a dish and add the reserved pulp. Sprinkle with thyme.
Add a pat of butter to each tomato and back for 45-60 minutes at 180°C. Enjoy while hot!
150 Saint Agur Blue Cheese
5 Large Tomatoes for Stuffing
500g Minced Meat
1 Egg
2 tbps Dried Parsley
3 tbps Breadcrumbs
4 tbps Grated Parmesan
2 Crushed Garlic Cloves
1/2 Chopped Onion
Salt and Black Pepper To Taste
1 pinch Thyme
Few plots of Butter
PRODUCT
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Recipe Method
Prepare the stuffing. In a large bow, combine the minced meat, onion, garlic, parsley, breadcrumbs, and Parmesan cheese. Season with salt and pepper, stir in the egg, and mix well.
Using damp hands, form 5 balls of stuffing.
Slide a nice cube of Saint Agur Blue Cheese into the center of each meat stuffing and seal well.
Remove the tops of the tomatoes, carefully scoop out the insides, keeping the flesh intact.
Stuff the hollowed-out tomatoes with the meatballs and replace their tops.
Arrange the stuffed tomatoes in a dish and add the reserved pulp. Sprinkle with thyme.
Add a pat of butter to each tomato and back for 45-60 minutes at 180°C. Enjoy while hot!
