Meatballs, spicy, juicy and fluffy

Ingredients for 6 servings:

• 250 g minced beef
• 250 g minced meat, mixed
• 100 g smoked ham, finely diced
• 100 g onion(s), finely diced (about 1 large)
• 1 bunch of flat-leaf parsley, finely chopped
• 1 tbsp mustard, medium hot
• 2 tsp herbal salt
• Pepper, white, ground pepper
• 45 g breadcrumbs
• 200 ml gravy (homemade or from a jar)
• 10 g Clarified butter, for the onions and ham
• 40 g clarified butter, for the meatballs
• 1 large egg(s)

Instructions

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

Mix the breadcrumbs with some of the stock, let them swell briefly, and then gradually stir in more stock until the breadcrumbs are thoroughly moistened. It should have the consistency of light mashed potatoes. In the meantime, briefly sauté the onions and ham in a small pan; do not brown them! Let them cool slightly so the egg doesn’t set. Now stir the spices, egg, parsley, and onion mixture into the breadcrumbs, and then mix everything thoroughly with the minced meat. To keep the meatballs light and fluffy, only mix the two components gently. The longer the stuffing is stirred, the more the egg whites bond together, and the firmer the meatballs become. Then form the stuffing into 6 to 8 balls. Briefly brown them on both sides in hot clarified butter over high heat, and then let them simmer over low heat for about 15 minutes until cooked through.