Summary

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

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Instructions

1. Soak the bun in the milk. Peel the shallot, cut into small cubes and sauté in the pan.
2. 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.
3. 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.
4. Arrange and serve the finished meatballs.