Bavarian meatballs

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 2 pretzels, stale
• 2 tsp honey mustard
• 2 eggs
• ½ bunch flat-leaf parsley
• 1 medium-sized onion(s), chopped
• 1 garlic clove(s), chopped
• some paprika powder
• salt and pepper
• 1 bottle of wheat beer
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with pretzel and wheat beer

Cut the pretzels (stale ones are fine) into small pieces and soak them in wheat beer. Since pretzels have a firmer dough than rolls, I always soak them for at least 30 minutes. Finely chop the onion, garlic, and flat-leaf parsley. Knead together the ground beef, eggs, mustard, onion, garlic, and parsley. Squeeze the soaked pretzels well with your hands, add them to the ground beef mixture, and knead everything together. Season with salt, pepper, and paprika. Form the ground beef mixture into 9 equal-sized dumplings and fry them in a pan in clarified butter.