Basic recipe for meatballs

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak the rolls in water for about 10 minutes. Weigh down with a saucer so that the roll is completely covered with water, or turn the roll over once after about 5 minutes. For soaking you can also use milk, red wine or beer.

2. 2

   It is better to dice the roll beforehand, so you do not need so much liquid.

3. 3

   Peel onion and chop very finely. It can be added raw to the mince. If you want the onion to be milder, softer and more digestible, you can also sauté it in some oil.

4. 4

   Squeeze the roll well. If you don't want to take your hands, you can squeeze it between two breakfast boards.

5. 5

   Put the mince, bread roll, egg, onion and mustard in a bowl. Season with 1 level teaspoon of salt and 1⁄2 teaspoon of pepper. Knead with your hands. Do not use a food processor, otherwise the mixture will become greasy and the meatballs will be too firm.

6. 6

   With moistened hands, form 8-12 meatballs from the mixture according to the desired size. If you want the meatballs to remain flat (e.g. for burgers), press them in slightly in the middle. Otherwise they will bulge during frying and become slightly thicker.

7. 7

   Heat clarified butter in a large frying pan. Put only so many meatballs in the pan that a good half of the pan is full. This prevents the frying fat from getting too cold and a lot of liquid from escaping from the meatballs.

8. 8

   Fry over medium heat for 6-8 minutes on each side. Do not turn until a crust has formed at the bottom.

9. 9

   Tip: If you want to make a lot of meatballs for a party, you can roast them in the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-30 minutes. Use half mixed minced meat and pork sausage - this way the meatballs brown better.

Nutrition Facts

KCAL
450 kcal

CARBS
8 g

FATS
32 g

PROTEINS
28 g