Ingredients :
1 bun
1 onion(s)
1 egg(s)
500 g minced meat, mixed
1 tsp salt
1 tsp mustard
1 tsp, dried marjoram, dried
1 teaspoon paprika powder
lots of pepper from the mill
2 teaspoons parsley, dried
n.e. garlic
1 tsp Maggi
n. B. Flour for the work surface
possibly flour or breadcrumbs for turning
Margarine for frying
Preparation of grandma’s best meatballs
Soak rolls in water
Peel the onion and cut it into fine cubes. If you want, you can also briefly sauté the onion in butter until translucent (I prefer raw onions).
Add the egg, onions and spices to the minced mixture and mix very well, either with a large spoon or with your hands. Do not use the mixer as the meatballs often become tough!
Squeeze out the bread roll mixture very well, either with your hands or between two boards, add it to the minced mixture and mix well again. Up to this point, these steps should take at least 10 – 15 minutes, because the more thoroughly you mix and knead, the better and looser the result!
If you can taste the raw mixture, you should do so now or fry a sample. Now form even, not too small balls/dumplings/knives and flatten and smooth them on a floured work surface. If you want, you can coat them in flour or breadcrumbs. Grandma and I fry them “without anything”.
Heat a heavy pan with good margarine and place the meatballs in it, fry them briefly on both sides and then finish frying for about 15 – 20 minutes (turn carefully once or twice) on a medium/low heat. Don’t fry too many meatballs in one pan at once, use a second one or fry them one after the other.
Enjoy 🤍