Crispy chili meatballs

Ingredients for 14 servings:

• 1,000 g minced meat
• 3 large eggs, size XL
• 1 large onion(s)
• 3 slices of whole-grain toast
• 3 tbsp tomato paste
• 3 tbsp, leveled mustard (medium hot)
• 2 tsp, heaped oregano
• 2 tsp, levelled black pepper
• 1 tsp, leveled curry
• 250 ml milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Simple – quick – unbeatably delicious

To prepare, pour the milk into a small saucepan and soak the whole-grain toast slices in it for about 10 minutes. Meanwhile, place the minced meat in a large saucepan and add the other ingredients. Dice the onion as finely as possible. Finally, carefully wring out the softened whole-grain toast slices and add them. Knead everything thoroughly by hand for about 3-4 minutes using medium force, but not too hard so that the meat structure is not lost and it does not become a “paste”. Form the mixture into about 12-14 meatballs. This ensures optimal portioning and only requires two pan-cooking sessions. Fill the pan with about 5 mm of oil (from the bottom) and set it to a maximum of medium heat from the start. Fry the meatballs for about 4-5 minutes on each side. Occasionally, use a spatula to loosen any lightly stuck pieces and rotate the meatballs in the pan. Depending on your preference for crispiness, you can vary the frying process by slightly lowering the heat and turning the ingredients several times. If you like it spicy, increase the chili dose. I personally always use 1 level teaspoon of grated Bhut Jolokia (or 1 fresh chili), or you can chop 2 small fresh chili peppers, grind them into a paste, and mix them in. Note: Be sure to wash your hands thoroughly after mixing to avoid accidental contact with the ingredients. Or, as I always do with chili ingredients, I use disposable gloves.