Summary

Ingredients

• 500 g minced meat, mixed
• 1 onion (s)
• 1 clove garlic
• 4 stalks parsley
• 1 teaspoon mustard, medium hot
• 1 teaspoon mustard, sweeter
• 1 teaspoon tomato paste
• 1 roll (s), stale
• 125 ml milk, lukewarm
• 1 egg (s)
• 0.5 teaspoon ½ herbal salt
• 1 teaspoon paprika powder, noble sweet
• 1 pinch pepper, from the mill
• 1 tablespoon butter
• 2 tablespoon rapeseed oil
• 60 g breadcrumbs

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Instructions

1. Soak the stale bread roll in lukewarm milk. Add an egg to the mince, the soaked and well-squeezed bread roll and the onion cubes that have been steamed in a little fat and mix well. Add tomato paste, medium hot mustard, sweet mustard, pepper, salt, paprika, washed and finely chopped parsley and a pressed clove of garlic. Knead the mixture well and season to taste.
2. Shape the meatballs, roll them in breadcrumbs and fry them in a hot pan with rapeseed oil and butter on a not too high heat for about 30 minutes, turning several times.