Summary

Ingredients

• 1 kg minced meat, mixed
• 1 medium egg (s)
• 1 large onion (s)
• 2 cloves garlic
• 1 tablespoon mustard, medium hot
• some thyme or hyssop or lavender, to taste
• 1 bunch chives or chives or parsley
• 2 leaves sage
• Lovage
• 1 large bell pepper (s)
• 1 large tomato (s)
• bread flour
• Salt and pepper from the mill
• some broth or stock cube
• Paprika powder, hot as rose

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Instructions

1. Finely chop the onion, garlic, bell pepper, and tomato. Finely chop the fresh herbs (thyme or hyssop or lavender), chives or parsley, sage, and lovage.
2. In a large bowl, combine the minced meat, egg, mustard, bread flour, chopped vegetables, chopped herbs, salt, pepper, broth or stock, and paprika powder. Mix and knead until well combined.
3. Cover the bowl and refrigerate for at least 12 hours (overnight).
4. Form the chilled mixture into small balls.
5. Heat a pan over medium-high heat. Add the meatballs and brown for 8-10 minutes, turning occasionally, until golden on all sides and cooked through (internal temperature 74°C / 165°F).
6. Alternatively, for grilling: Pan-fry the meatballs for 2-3 minutes over medium-high heat to seal the outside, then transfer to a preheated grill over medium-high heat and grill for 5-7 minutes, turning occasionally, until cooked through (internal temperature 74°C / 165°F).