Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g Thurinian Mett
- 1 roll or toast
- some Milk
- 1 egg (s)
- 1 onion (s)
- marjoram
- salt and pepper
- 1 tablespoon mustard
- breadcrumbs
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Peel the onion and purée with a hand blender for 1-2 minutes until roughly minced.
- Soak the roll in milk for 2-3 minutes until soft.
- In a bowl, combine the soaked roll, minced meat, puréed onion, egg, and mustard. Stir until well combined. Season with salt, pepper, and marjoram.
- With wet hands, shape the mixture into meatballs, then roll each in breadcrumbs until coated.
- Heat the fat in a frying pan over medium-high heat. Add meatballs and fry for 8-10 minutes, turning occasionally, until golden brown and crispy (internal temperature 71°C / 160°F).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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