Meatballs in Glass

Summary

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

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Instructions

1. Fry the chopped onion and the chopped garlic in the pan (never use raw). Mix all ingredients well in a bowl.
2. Shape the cutlets and fry them in oil in a pan as usual until they are cooked through. Very important: Do not use soaked bread / rolls or even flour, as it acidifies and the preserves quickly become inedible.
3. Pour the meatballs into cleaned preserving jars and boil for 75 minutes at 100 ° C. Shelf life at least 6 months.