Meatballs, Just Like Grandma Used To Do

Summary

Ingredients

• 500 g round beef
• 1 small onion (s), finely diced
• 1 clove garlic, pressed
• 25 g mustard, medium hot
• 50 g breadcrumbs
• 2 teaspoons parsley, finely chopped
• 1 teaspoon salt
• 1 ½ teaspoon black pepper
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon Worcester sauce
• 20 g Gouda cheese, rated
• 1 egg (s)
• 0.5 teaspoon ½ thyme
• 1 dash oil
• 20 g butter

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Instructions

1. First you put all the ingredients (apart from the oil and butter) in a large bowl and knead everything well. Kneading for a long time is important because it will keep the meatballs from falling apart.
2. When the meat dough is ready, you shape the meatballs with a weight of approx. 120 g each. In the meantime, heat the butter with a dash of rapeseed oil in a pan and then place the meatballs in the hot fat.
3. The temperature in the pan should not be too high, otherwise the meatballs will brown too quickly and will not be fully cooked inside. Fry for about 7 minutes on each side over medium heat with the pan covered.