Summary

Ingredients

• 200 g minced beef
• 200 g minced pork
• 1 roll, about /3 it, soaked
• 0.5 ½ onion (s)
• 2 cloves garlic
• salt
• pepper
• marjoram
• Caraway seed
• 3 teaspoons mustard
• broth
• 2 tablespoons oil
• Sauce thickener
• 1 pinch (s) sugar

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Instructions

1. Soak 1/2 bread roll or the equivalent amount of white bread in water until it is completely soaked (works quickly with fresh bread), wring out bread rolls.
2. Knead the meat, spices, rolls, chopped onion and chopped garlic well, form 4 equal meatballs from them. Fry the meatballs in hot fat briefly on each side and then fry them in an open pan over low heat until crispy (takes about 20 minutes). The meat should be done when the meatballs start to tear on the side.
3. Sauce: Take the meatballs out of the pan, pour 1/4 l of the stock into the pan, stir in 3-4 teaspoons of mustard (so that the lumps are gone) and bring to the boil. Season with salt (if necessary) and a pinch of sugar, thicken with a little sauce thickener, done.
4. Note: The soaked roll does not water down the taste of the meat! It makes the meatballs very juicy.
5. Season the meat generously.
6. Potatoes and cooked vegetables such as green beans, kohlrabi and mixed vegetables go well with the meatballs.