Summary

Ingredients

• g 1,000 minced meat, mixed
• 2 teaspoons black peppercorns
• 1 teaspoon allspice grains
• 1 teaspoon cumin
• 15 g iner, finely diced
• 2 shallot (s), finely diced
• 2 clove (s) garlic, finely diced
• 2 tablespoon mustard (honey mustard)
• 4 tablespoon breadcrumbs
• 1 egg (s)
• salt
• 2 tablespoon oil (rapeseed oil)

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Instructions

1. Finely mortar the pepper, allspice and cumin and set aside. It is not certain whether the entire amount of these spices will be needed later. That depends on personal taste. I used the entire amount. If children eat, not everything is needed.
2. Mix the minced meat with the ingredients, knead well with salt and the ground spices and season to taste. Shape 10 meatballs out of the dough.
3. Heat the rapeseed oil in a large pan and fry the meatballs on both sides over medium heat for about 10-15 minutes. Since the number of meatballs will be too large for one pan, use a second pan or make a second roasting run in one pan and keep the finished meatballs warm in the oven preheated to approx. 70 ° C from the first roasting run.
4. As a side dish, e.g., diced carrots and kohlrabi, blanched and tossed in butter, as well as mashed potatoes flavored with rapeseed oil.