Party or side dish meatballs or local burger patties

Ingredients for 12 servings:

• 1 ½ kg minced meat, mixed
• 6 eggs
• 3 m.-large onion(s), yellow
• 1 tbsp mustard, e.g. Kühne medium-hot
• 1 tsp, leveled curry powder
• 2 tsp, leveled salt
• 1 pinch(s) sugar
• a little pepper
• 380 g breadcrumbs, coarse

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

simple, universal

Place the minced meat in a large bowl. Choose a bowl large enough to easily knead the meat later. Add the six eggs and the onions, cut into roughly half-centimeter cubes. Sprinkle with the mustard, curry spice, salt, and a pinch of sugar (the salt adds strength rather than sweetening). Pass the pepper mill over the mixture once to ensure a little pepper is everywhere; this should be enough. Wearing disposable gloves, briefly knead the mixture into a soft dough and spread it out as far as possible in the bowl. Sprinkle about half of the breadcrumbs over the dough, knead again, and spread it out. Now add the rest of the breadcrumbs. This process can be repeated as desired: the meatballs or patties will be drier this way and, if you don’t overdo it, also firmer. Too much breadcrumbs will cause the dough to crumble too quickly. After kneading, shape the mixture into meatballs with a diameter of approximately 3-5 cm or 1 cm thick, as desired. Distribute the mixture onto one or two baking sheets and place in a preheated oven at 200°C (convection/fan oven) with the automatic roasting function. Turn the meatballs or patties once after 12 minutes and remove them after another 5 minutes. Enjoy the meatballs or patties after they have cooled.