Classic meatballs
- 1 bread rolls (from the day before) or 4–5 tbsp Breadcrumbs
- 1 onion
- 500 g mixed minced meat
- 1 Egg (Gr. M)
- 2 TL medium hot mustard
- Salt
- Pepper
- 3 EL Oil
25 minutes
very easy
- 1.
- Soak the rolls in a bowl with cold water for about 10 minutes. It should be completely covered with water. Place a small plate on the bread roll to weigh it down. Then take the rolls out of the bowl and squeeze them out very well with your hands.
- 2.
- Peel the onion and dice very finely. Place in a large bowl with mince, egg and mustard. Season well with 1–2 teaspoons salt and pepper.
- 3.
- Tear the softened bread roll with your fingers and add to the mince. This way it is much easier to mix with all the other ingredients.
- 4.
- Knead the mince well with your hands or with the dough hook of the mixer. Season well again with salt and pepper. (Don't worry: the mince is fresh. Nothing will happen to you if you eat it raw.).
- 5.
- Shape 8–10 meatballs with moistened hands. Important: put a bowl of cold water next to it and keep moistening your hands in it. This way the hack doesn't stick to it.
- 6.
- Heat the oil in a large pan. Fry the meatballs in it over a medium heat for 6–8 minutes until crispy. As soon as the underside is golden brown, turn the meatball with a spatula and a spoon.
- 7.
- Fry the same way on the second side.
- 8.
- Immediately nibble the finished meatballs with mustard, as with Mutti, eat them finely with boiled potatoes and mixed vegetables or jam them hipster-like between two burger buns and put them in. Brilliant three times !.
1 portion approx:
- 640 kcal
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