Beef mince cutlets with broccoli wrapped in bacon
Beef mince and egg provide complete protein, iron, and choline, while bacon adds fat and helps keep the cutlets juicy. Broccoli in the center adds fiber, vitamin C, and a lighter flavor.
Mix beef mince (400 g) with egg (50 g), salt (2 g), and black pepper (1 g). Divide the mixture into 6 equal portions.
Separate broccoli (180 g) into 6 small florets and pat them dry. Wrap each floret with the mince so it forms a compact ball with no exposed gaps.
For each cutlet, place 2 bacon strips (180 g) crosswise, set the meatball in the center, and wrap the bacon around it. Place the cutlets seam-side down on a baking tray or in a shallow dish.
Bake at 200 degrees C for 40 minutes. The bacon should become browned, and the mince inside should be fully cooked; if you use a thermometer, aim for 70-72 degrees C in the center of a cutlet.
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