Best Meatballs
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced meat (pork)
- 250 g minced meat (veal or beef)
- 80 g white bread, sliced
- 120 ml milk, lukewarm
- 1 small onion (s), diced
- 1 tablespoon butter
- salt
- 1 tablespoon parsley, fresh, smooth
- 0.5 teaspoon ½ marjoram, dried
- 2 egg (s)
- 1 tablespoon mustard, medium hot
- some nutmeg
- 1 lemon (s), some grated zest it
- pepper from the grinder
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Debark the white bread. Cut into small cubes and soak in lukewarm milk.
- Fry the onion cubes in a pan with melted butter.
- Salt the minced meat. Add white bread, diced onion, parsley and marjoram. Beat the eggs in a separate bowl. Stir in a little lemon zest, mustard and nutmeg. Stir the eggs until creamy and add to the meat together with the pepper. Knead the meat mixture loosely. Then shape them into small balls and press them flat.
- Now heat the oil in a pan and fry the meatballs on both sides until crispy and brown.
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