Homemade Meatball
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, half and half
- 1 roll or 2 slices toast
- 1 large egg (s)
- 1 medium onion (s)
- 1 tablespoon mustard
- 1 tablespoon tomato ketchup
- 1 teaspoon caraway seeds
- 3 tablespoon bread roll (s)
- Fat, for frying
- 1 teaspoon salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes, soak the roll in water for about 10 minutes and then squeeze it out. Put the minced meat in a large bowl. Add all ingredients except for the frying fat and mix the mixture vigorously. If the dough is too moist, add a little more bread flour. Season the mixture to taste and season it if necessary (if you don`t want to eat the dough raw, you should form a very small meatball and fry it before molding).
- Now shape small, flat meatballs and fry them on both sides in plenty of frying fat. Cook on a low flame for about 7 minutes. From time to time to turn. The meatballs should be fried nice and brown, almost black. The mustard gives it a great taste, the ketchup adds some color and looseness.
- Tip: When shaping the meatballs, press a small cube of Gouda or Feta cheese in the middle and enclose it with the batter.
- Add the chopped diced paprika with the mixture - very good flavor.
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