Summary

Ingredients

• 500 g minced meat, mixed
• 1 onion (s)
• 1 roll
• 1 egg (s)
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 teaspoon, leveled marjoram, dried
• 1 teaspoon paprika powder
• a lot pepper from the mill
• 2 teaspoons parsley, dried
• Garlic
• 1 teaspoon Maggi
• Margarine for frying
• possibly flour or breadcrumbs

Print Recipe Pin Recipe

Instructions

1. Soak the rolls in water. Peel the onion and cut into fine cubes. If you want, you can briefly steam the onion in butter until translucent (I prefer the raw onions).
2. Add the egg, onions and spices to the mince and mix very well, either with a large spoon or with your hands. Do not work with the mixer, the meatballs often get tough!
3. Squeeze out the bread roll mixture very well, either with your hands or between two boards, add to the mince mixture and mix well again. Up to this point, these steps should take at least 10-15 minutes, because the more properly mixed and kneaded, the better and looser the result!
4. If you can taste the raw mass, you should do so now or fry a sample.
5. Now shape even, not too small balls / dumplings / dumplings and flatten and smooth them on a floured work surface. If you want, you can turn them in flour or breadcrumbs. Grandma and I fry them without anything.
6. Heat a heavy pan with good margarine and put in the meatballs, sear them briefly on both sides and then finish frying for about 15 - 20 minutes (turn carefully 1 - 2 times) on medium / low heat. Do not fry too many meatballs at once in one pan, use a second one or fry one after the other.
7. This fits e.g., Potato Salad.