Summary

Ingredients

• 500 g minced meat, mixed, beef and pork
• 3 egg (s), size M
• 2 rolls, from the day before
• 0.5 ½ bunch parsley or 2 tablespoon frozen parsley
• 2 medium onion (s)
• 2 tablespoon clarified butter or butter
• 2 tablespoon mustard, medium hot
• salt and pepper
• paprika powder, hot as rose
• Oil, for the pan

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Instructions

1. Cut the rolls into small cubes or tear them into small pieces, if you want, you can also grate them into crumbs. Beat the eggs in a bowl and stir. Then pour over the diced rolls and let them soak in well.
2. In the meantime, wash, dry and chop the parsley. Dice the onions very finely, sauté in butter or clarified butter until translucent, then let cool down a little.
3. Put the minced meat, parsley, onions, bread roll and egg mixture and 2 tablespoons mustard in a bowl and knead everything together. Season to taste with salt, pepper and paprika powder (noble sweet is also possible, but better is spicy). Shape approx. 8-10 meatballs from the mixture.
4. Heat the oil in the pan (also tastes good with butter or clarified butter) and fry the meatballs over medium heat on each side for about 5 minutes until golden brown.
5. Potato salad is a good side dish.