Summary

Ingredients

• 2 kg minced meat, mixed
• 6 slices toast, softened in milk or water, expressed
• 4 egg (s)
• 5 tablespoon ketchup
• 3 tablespoon mustard
• 3 onion (s), finely chopped
• 1 teaspoon, heaped caraway seeds
• 1 clove garlic, finely chopped
• 3 teaspoons paprika powder, noble sweet
• Vegetable broth or clear broth, instant

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Instructions

1. Combine all ingredients, including instant vegetable or clear broth as needed for consistency, in a large bowl and knead well until fully mixed. Shape into palm-sized meatballs and arrange on baking sheets lined with baking paper, using approximately 2.5 sheets total. Line the trays well with baking paper as the meatballs will release considerable liquid during baking.
2. Bake in a preheated oven at 200°C / 392°F (convection/fan setting) for 30 minutes until the center reaches 74°C / 165°F and the meatballs are golden brown and crispy.