Summary

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

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Instructions

1. Roughly chop the soup meat, jerky or pork belly, and the onion(s).
2. Soak the roll in warm water for 5 minutes, then squeeze out the excess.
3. 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.
4. 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.
5. 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).