Juicy Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg Mett (Thuringian)
- 200 g cheese (Emmentaler), rated
- 1 ½ tablespoon sour cream
- 2 egg (s), size. M or L
- 2 large onions
- 2 tablespoon mustard
- salt
- Pepper from the grinder
- Paprika powder
- Cayenne pepper
- marjoram
- thyme
- 1 pinch (s) nutmeg
- breadcrumbs
- Oil, for the pan
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. In a large bowl, mix the mince with the chopped onions and eggs well, then add the grated cheese. Add mustard, sour cream and spices to taste and mix. Carefully add as much breadcrumbs in several steps until a smooth dough is formed that no longer sticks. Mix everything well with each step. Be careful not to use too much breadcrumbs, otherwise the meatballs will be hard and dry!
- Wet your hands under the quietly running faucet, cut off pieces of the same size from the dough and shape them into balls. Press the balls between the flat of your hands to make flat cakes approx. 2 cm thick. Moisten your hands with water every now and then.
- Let a pan get hot on a high flame. Pour in oil, heat briefly. Test that the oil is hot enough with a splash of water. If it splashes, the temperature is sufficient. Put the meatballs in the pan. Turn after about 2 minutes of frying time. Put a lid on the pan. Turn the stove back to medium temperature. Turn the meatballs again after about 5 minutes. Put the lid back on the pan. Turn off the stove. The residual heat is sufficient to cook the meatballs through. After another 5 minutes, the dumplings are ready and can be served.
- You can prepare a delicious sauce from the frying stock and serve the meatballs with boiled potatoes and green beans, for example, or serve them with potato salad.
- They are also delicious cold. For a picnic on your fist or sliced on a fresh baguette with tomato and cucumber slices and a little cheese.
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