Classic meatballs

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak the rolls in a bowl of cold water for about 10 minutes. It should be completely covered with water. Place a small plate on the roll to weigh it down. Then take the roll out of the bowl and squeeze it very well with your hands.

2. 2

   Peel onion and chop very finely. Put it together with minced meat, egg and mustard in a large bowl. Season well with 1-2 tsp salt and pepper.

3. 3

   Pluck the softened bread roll with your fingers and add it to the mince. This makes it much easier to mix with all the other ingredients.

4. 4

   Knead the minced meat well with your hands or with the dough hooks of the mixer. Season again with salt and pepper. (Don't worry: The mince is fresh. Nothing will happen to you if you eat it raw).

5. 5

   Form 8-10 meatballs with moistened hands. Important: Place a bowl of cold water next to the meatballs and moisten your hands repeatedly. This way the mince will not stick to it.

6. 6

   Heat the oil in a large frying pan. Fry the meatballs for 6-8 minutes at medium heat until crispy. As soon as the underside is golden brown, turn the meatballs with a spatula and spoon.

7. 7

   Fry in the same way on the second side.

8. 8

   Finished meatballs can be eaten immediately with mustard, as with mummy's fine with boiled potatoes and mixed vegetables or clamped hipsterlike between two Burger Buns and clean with it. Three times vol