Lower Rhine gourmet meatballs

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 3 eggs
• 3 onions, white
• 3 onions, red
• 1 bell pepper(s), red
• 1 tbsp vegetable broth
• 2 tbsp, heaped tomato paste
• 2 tbsp paprika powder, sweet
• 3 tbsp marjoram
• 3 tbsp oregano
• 2 tbsp garlic granules
• 1 tbsp basil
• ½ bunch parsley, fresh
• 5 tbsp mild mustard
• 3 thick rolls, dry, alternatively 4 smaller rolls or a dry baguette
• 4 tbsp Maggi
• 2 tbsp, leveled steak pepper
• 2 tbsp sea salt
• 1 tbsp, grated chili powder, mild
• Oil or clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

extremely soft and juicy

Place the rolls in a bowl of water. The soaking process takes the longest. Next, continue chopping the onions, as finely as possible. An (electric) chopper can be helpful here. Place all ingredients in a large bowl, from the ground meat according to the ingredients list to the basil. Wash and finely chop the fresh parsley (half a bunch is fine). Leave a few leaves larger; this will give the meatball a fresh kick later. Add the parsley and mustard to the bowl with the ground meat. The rolls should have soaked up the water in the meantime. Squeeze them firmly and add them to the bowl. Add the Maggi, steak pepper, and salt. If possible, use the steak pepper from the mill; don’t use any other pepper. The steak pepper is important. Since it’s difficult to measure accurately from the mill, the quantities in the ingredients list are more of an estimate. Now add the salt and chili. Knead everything thoroughly, long and vigorously, for at least 15 minutes. There should be no visible trace of the rolls. Form the meatballs. If you’re making very different sizes, take this into account when cooking. I usually make my meatballs the size of a regular cigarette pack, and the thickness of the meatballs should also be similar to the size. Place the formed meatballs in a hot pan(s) with a little oil or clarified butter and fry until golden brown on both sides.