Summary

Ingredients

• 750 g minced meat, mixed
• 4 rolls
• 1 medium onion (s)
• 0.5 clove ½ garlic
• 2 egg (s)
• 1 tablespoon Dijon mustard
• 0.5 ½ bunch parsley, fresh
• 0.5 teaspoon ½ ginger, freshly grated
• Salt and pepper, black
• some oil for frying

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Instructions

1. Put the minced meat and eggs in a bowl, soak the rolls in lukewarm water, squeeze them out well and add to the bowl with the minced meat. Wash parsley, knock off, finely chop and also add to the minced meat. Peel the onion and garlic, dice the onion finely and sweat it in a little oil until translucent, then leave to cool. Finely grate the garlic and ginger and then add to the minced meat. Now add the sweated onions and 1 tablespoon Dijon mustard, season with salt and black pepper. Mix everything together well (important for binding), then shape the meatballs and fry them in a little oil over medium heat until golden brown.