Summary

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

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Instructions

1. Peel the onion and purée with a hand blender for 1-2 minutes until roughly minced.
2. Soak the roll in milk for 2-3 minutes until soft.
3. In a bowl, combine the soaked roll, minced meat, puréed onion, egg, and mustard. Stir until well combined. Season with salt, pepper, and marjoram.
4. With wet hands, shape the mixture into meatballs, then roll each in breadcrumbs until coated.
5. 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).