Summary

Ingredients

• 500 g minced pork (preferably Thurinian Mett)
• 1 medium onion (s)
• 1 egg (s)
• Breadcrumbs
• marjoram
• Caraway seed
• salt
• pepper
• 1 clove garlic
• Paprika powder, (noble sweet)

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Instructions

1. Taste the Thuringian pork before use, as it is typically already seasoned.
2. In a bowl, combine the minced pork with salt and pepper to taste, roughly 1 teaspoon caraway seeds, roughly 1 teaspoon marjoram, the minced garlic clove, and the diced medium onion. Mix until combined.
3. Beat 1 to 2 eggs, then add to the pork mixture along with roughly 3 tablespoons breadcrumbs. Mix gently until the mixture holds together.
4. Shape the mixture into meatballs with your hands, then press each one flat.
5. Dust both sides of each flattened meatball with sweet paprika.
6. Heat a pan over medium-high heat. Fry the meatballs for 5 minutes on the first side until browned, then flip and fry for another 5 minutes until browned and cooked through to an internal temperature of 63°C (145°F).