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. Tear or cut the rolls into small pieces or cubes (or grate into crumbs). Beat the eggs in a bowl, then pour over the roll pieces. Let soak for 5 minutes until well absorbed.
2. Wash, dry, and chop the parsley finely. Dice the onions very finely. Sauté the onions in butter or clarified butter over medium heat for 2-3 minutes until translucent. Let cool for 1 minute.
3. Combine the minced meat, soaked bread-egg mixture, parsley, cooled onions, and mustard in a bowl. Knead together until well mixed. Season to taste with salt, pepper, and hot paprika powder. Shape into 8-10 meatballs.
4. Heat oil in a pan over medium heat. Fry the meatballs for about 5 minutes on each side until golden brown and cooked through (internal temperature of 63°C / 145°F).
5. Serve with potato salad.