Meatballs, like grandma used to make

Ingredients for 2 servings:

• 500 g minced beef
• 1 small onion(s), finely diced
• 1 clove(s) garlic, pressed
• 25 g mustard, medium hot
• 50 g breadcrumbs
• 2 tsp parsley, finely chopped
• 1 tsp salt
• 1 ½ tsp black pepper
• 1 tsp sweet paprika powder
• 1 tsp Worcestershire sauce
• 20 g Gouda, grated
• 1 egg(s)
• ½ tsp thyme
• 1 shot of oil
• 20 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, put all the ingredients (except for the oil and butter) in a large bowl and knead thoroughly. Long kneading is important because it ensures the meatballs don’t fall apart. Once the meat dough is ready, form the meatballs, each weighing about 120 g. Meanwhile, heat the butter with a dash of rapeseed oil in a pan and then add the meatballs to the hot fat. The temperature in the pan shouldn’t be too high, otherwise the meatballs will brown too quickly and won’t be cooked through. Cover the pan and cook for about 7 minutes per side over medium heat.