Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g minced meat, mixed
- 1 roll, stale
- 0.5 liter ½ milk, lukewarm
- 1 medium shallot (s)
- 2 medium egg (s)
- 1 teaspoon salt
- 1 teaspoon pepper, white
- 1 pinch sugar
- 1 teaspoon marjoram
- 1 teaspoon lovage
- 2 teaspoons capers
- 1 tablespoon, heaped mustard
- 2 cl rum, 54%
- 1 tablespoon butter
- 1 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Soak the bun in the milk. Peel the shallot, cut into small cubes and sauté in the pan.
- Knead the eggs, squeezed rolls and shallots vigorously with the minced meat. Season with salt, pepper, sugar, marjoram, lovage, capers and mustard. Then add the rum. Season the dough to taste.
- Shape the prepared dough into 4 balls and flatten them a little. Fry the first side until the meatballs are half cooked through. Then fry on the other side until the meatballs are dark brown.
- Arrange and serve the finished meatballs.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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