Classic meatballs

For 4 servings
  • 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
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.
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.
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.
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.).
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.
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.
Fry the same way on the second side.
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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