Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 500 g soup meat, (cooked)
- 250 g beef jerky or pork belly
- 1 roll, (old and dry)
- 2 egg (s)
- 1 large onion (s), or 2 regular ones
- 1 bunch parsley
- salt and pepper
- Cayenne pepper
- possibly breadcrumbs
Print Recipe
Pin Recipe Instructions
- Roughly chop the soup meat, jerky or pork belly, and the onion(s).
- Soak the roll in warm water for 5 minutes, then squeeze out the excess.
- Pass the soup meat, jerky or pork belly, onion(s), parsley, and the soaked roll through the meat grinder, alternating the ingredients to ensure even mixing.
- Season the mixture with salt, pepper, and cayenne pepper, then mix in the 2 eggs. If the mixture is too moist, add breadcrumbs until it reaches the desired consistency.
- Shape the mixture into meatballs. Heat a skillet over medium-high heat and fry for 12-15 minutes, turning occasionally, until golden brown and cooked through (63°C / 145°F internal temperature).
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