meatballs

Ingredients for 3 servings:

• 1 large onion(s)
• lots of mustard
• 500 g minced meat, mixed
• 1 egg(s)
• 1 handful of breadcrumbs
• salt and pepper
• a little cayenne pepper
• n. B. Oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe from my grandma

Spread the minced meat evenly on a deep plate. Finely chop the onions, dice as finely as possible. Add the onions to the minced meat along with the egg and seasoning. Knead everything until smooth and add mustard to taste. I find it’s fine to use a little more – my dough is always yellowish after kneading, and the finished meatballs have a very faint mustard flavor. Now carefully add breadcrumbs to the dough until they stick to your fingers. You shouldn’t omit the breadcrumbs, as they will tend to fall apart – but adding too much will also cause them to fall apart. You can now form the finished mixture into meatballs. The smaller and flatter they are, the faster they cook. Fry over medium heat in oil (I use vegetable or sunflower oil, as it has no flavor of its own), turning frequently (note: be careful and use flat objects, otherwise they may fall apart) until golden to dark brown. If you’re unsure, you can test-cut a meatball. If it’s still pink inside, it’s still worth frying. These meatballs go great with mashed potatoes and carrots.