Meatballs according to grandma's recipe

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 bratwurst (homemade), raw
• 3 eggs
• 1 roll, from the day before
• 1 onion(s)
• salt and pepper
• some mustard
• 1 small bunch of parsley
• some milk
• e.g. breadcrumbs
• some olive oil

Instructions

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

meatballs

Pour a little milk into a bowl and soak the bread roll in it. Chopping the bread roll will help it soften faster. Once the bread roll has softened, squeeze out the excess water until almost all the liquid is gone. Dice the onion and chop the parsley very finely. Place the mixed minced meat, sausage, eggs, parsley, and onion into a bowl with the bread roll and knead well. Season with mustard, salt, and pepper to taste. If the batter is still too runny, add some breadcrumbs. The batter should be neither too firm nor too loose, otherwise the meatballs will fall apart or become too hard. Form the batter into meatballs about 8 cm in diameter and about 1 cm thick. Heat the oil in a pan and fry the meatballs for 5-8 minutes on each side. Serve with boiled potatoes and carrots and peas. Tip: Instead of milk, use red wine or water for soaking, or leave it out altogether and just soak the roll in the eggs.