- Finely chop pepper, onion and garlic.
- Add Fourme d’Ambert AOP and the mince.
- Add rolled oats, eggs, flour, paprika, pepper, onion, garlic, salt, pepper, nutmeg, thyme and mustard and mix well.
- Shape into meatballs.
- Fry in a frying pan over medium heat until nice and golden.
- Place meatballs on the slices of farmhouse bread along with a few lettuce leaves.
😉 Tip: Serve with a bowl of fromage blanc with herbs for the sauce.