Tender meatballs

Ingredients for 4 servings:

• 400 g minced meat (beefsteak mince)
• 1 large onion(s)
• 3 tbsp oat flakes, fine
• ⅛ liter mineral water, very cold
• ½ tsp salt or herb salt
• 1 tbsp mustard, hot or medium hot
• 40 g oil (safflower oil)
• 1 pinch of sweet paprika powder
• 1 small bunch of parsley, flat
• 1 egg(s)
• 2 tbsp soy flour or very finely ground breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion. Mash and mix with the remaining ingredients—except the safflower oil—for about 3 minutes with a mixer or 5 minutes with a fork. Wash the parsley, pat dry, and chop very finely, then add it to the batter. The meat batter should be very light and smooth. Heat the safflower oil in a pan. With wet hands, form 8 evenly sized meatballs from the batter. Place them in the hot fat and flatten slightly in the pan with a spatula. Fry slowly for about 10 minutes on each side. Serve hot—but they also taste great cold!