Barbecue-style Meatball
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat, mixed
- 2 onions)
- 3 tablespoon mustard
- 4 tablespoon BBQ sauce
- 4 drops smoked oil
- 80 g bacon
- salt and pepper
- 1 tablespoon paprika powder
- 1 egg (s)
- 1 roll, stale
- 50 g breadcrumbs
- Toast, for serving
- BBQ sauce, for serving
Print Recipe
Pin Recipe Instructions
- To prepare the meatballs, soak an old roll in water. Fry the bacon in a shallow pan. Fat or oil is not necessary for this, as the bacon itself is fatty enough and the autologous fat sweats out when frying. When the bacon is crispy on both sides, remove the individual strips of bacon from the pan and drain well on a kitchen towel.
- Simply leave the leaked fat in the pan. You can now sear two finely chopped onions in it. This also gives the onions a slightly smoky taste. Fry the onions in the fat until they are nice and translucent.
- For the meatballs, put the minced meat in a large bowl. Squeeze the soaked bun well until almost all of the liquid has escaped. Add the squeezed roll and an egg to the minced meat. The steamed onions are also put in the bowl. Season the mixture with a little barbecue sauce, 3 tablespoons of mustard and a few drops of smoked oil.
- Crumble the crispy fried and now dried bacon between your hands and add it to the meatball mixture. Add paprika powder, salt and pepper to the bowl and knead everything together vigorously. If the mixture gets a little too moist, add breadcrumbs as needed.
- Form meatballs weighing approx. 50 grams from the kneaded mass. Fry the finished meatballs over low heat for about five minutes on each side. Make sure that the breadcrumbs do not brown.
- Toast the slices of toast and serve with a little barbecue sauce.
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