Summary

Ingredients

• 2 rolls from the day before
• 250 ml whipped cream
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon clarified butter
• 500 g minced meat, mixed
• 2 egg (s)
• 2 teaspoons mustard, medium hot
• 2 tablespoon parsley, chopped
• 1 teaspoon marjoram, dried
• 1 teaspoon paprika powder, noble sweet
• some salt and colored pepper from the mill

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Instructions

1. Slice the rolls and place in a flat dish. Pour the whipped cream over them and soak for 10 minutes. Squeeze out the rolls with your hands and transfer to a bowl. Peel the onion and garlic, dice finely. Heat ½ tablespoon clarified butter in a pan over medium-low heat and fry the onion and garlic for 2 minutes until softened.
2. Add the minced meat to the bowl with the soaked rolls. Add the onion mixture, eggs, mustard, parsley, marjoram, and paprika powder. Mix and knead everything together. Season with salt and pepper to taste. Shape the mixture into 8 meatballs using wet hands.
3. Heat 2 tablespoons clarified butter in a pan over medium heat. Add the meatballs and fry for 10 to 15 minutes, turning every 3 to 4 minutes, until they reach an internal temperature of 71°C (160°F).