Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg minced meat, fresh, from beef
- 1 onion (s), finely chopped
- 6 clove (s) garlic, finely chopped
- 4 teaspoons mustard
- salt and pepper
- marjoram
Print Recipe
Pin Recipe Instructions
- Heat oil in a pan over medium heat. Fry the finely chopped onion for 3 minutes until softened. Add the finely chopped garlic and cook for 1 minute more.
- Transfer the cooked onion and garlic to a large bowl. Add the minced beef, mustard, salt, pepper, and marjoram. Mix well until combined. Refrigerate the mixture for at least 30 minutes.
- Shape the mixture into balls or cutlets.
- Heat oil in a pan over medium heat. Fry the meatballs for 8–10 minutes, turning occasionally, until cooked through to an internal temperature of 71 °C / 160 °F.
- Carefully pour the cooked meatballs into cleaned preserving jars. Place the jars in a pot of boiling water (100 °C / 212 °F) for 75 minutes.
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