John Myers
Ingredients for 4 servings:
- 500 g minced meat, half and half
- 100 ml milk
- 1 onion(s)
- 2 rolls, stale (alternatively: breadcrumbs)
- 1 egg(s)
- Salt and pepper, sweet paprika powder
- 3 bay leaves
- ½ onion(s)
- some cloves, whole
- some flour
- 75 g butter
- Salt
- Allspice, whole
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Great-grandmother’s recipe
Mix the minced meat thoroughly. Warm the milk (lukewarm, do not boil) and soak the bread rolls in it. Add the wet, soft bread rolls to the meat. Peel the onion and finely dice it, along with the egg, and stir it into the minced meat. Season the mixture with salt, pepper, and paprika (use salt sparingly and paprika generously). Melt the butter in a large saucepan and, stirring constantly, add flour until a dough forms. Fry this dough for about 2 minutes, then deglaze with enough boiling water to achieve the desired creamy consistency. Now add the bay leaves and a handful of allspice berries. Stud half an onion with cloves until it resembles a hedgehog and add it to the pan. Add plenty of salt (a little more than spaghetti water). Shape the meatball mixture into child-fist-sized meatballs and add it to the pan. The meatballs need to simmer uncovered for 30-35 minutes. This will thicken the sauce; if it gets too thick, you can add a little boiling water. Floury potatoes are best as a side dish. If you peel and cook them immediately after adding the meatballs to the sauce, they’ll be done on time.
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