Meatballs – Finger Food
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 kg minced meat, half and half
- 2 egg (s)
- 2 small onions, finely diced
- 4 cloves garlic, diced
- 2 tablespoon mustard, Dijon
- 1 tablespoon marjoram
- salt
- Pepper, black, freshly ground
- 1 roll, stale, soaked in water
Also:
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, buns well expressed, to a smooth dough, taste very hearty and shape into walnut-sized balls. Fry these in a pan with the butaris left out for 7-8 minutes, shaking occasionally. You need 3-4 runs so that the meatballs can be shaken through without any problems.
- Drain the meatballs on paper towels and serve cold.
- Makes about 70 patties.
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