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 meat, jerky meat and onion.
2. Soak rolls in broth.
3. Then turn the meat, jerky meat, onion, parsley and the squeezed out bun through the meat grinder. Always alternate the individual ingredients so that a fairly even mixture is created.
4. Season with salt and pepper and mix in the 2 eggs. If the mixture is too moist, add some breadcrumbs.
5. Shape meatballs and fry them.
6. Personally, I prefer this type of meatball to the classic one from Hack, but everyone has to decide that for themselves.
7. In any case, it is a good use of leftovers for the soup meat.