John Myers
Ingredients for 1 servings:
- 500 g minced beef
- 150 g bread(s) (coarse wholemeal rye bread – black bread), approx. 3 slices
- 2 large onions
- 1 bunch of parsley
- 1 handful of lovage, fresh or 1 tbsp dried
- 3 cloves garlic, more if desired
- n. B. chili pepper(s), add to taste
- 2 eggs
- 2 tbsp mustard, medium hot or hotter
- 2 tsp salt
- lots of pepper from the mill
- 1 tbsp curry (Madras curry)
- 3 tsp ground cumin
- 1 tsp black cumin
- 6 tbsp oat flakes
- Oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
For grilling or frying – hot or cold for many occasions – especially juicy and crunchy. Makes approximately 20 pieces.
Cut the whole-wheat bread and onions into the smallest possible cubes. Finely chop the parsley, lovage leaves, garlic, and chili pepper. Knead all ingredients thoroughly into a smooth dough. Cover and let stand in the refrigerator for 20 minutes, then knead again. With wet hands, form 20 small balls (approx. 60 g each) and flatten slightly. Heat the oil and fry or grill the meatballs on a medium heat for about 7 minutes on each side. They go excellently with olives, grilled or baked vegetables such as eggplant, peppers, tomatoes, mushrooms, and zucchini, topped with a yogurt and garlic sauce, and fresh, lightly toasted white bread. When cold, the meatballs can be wrapped in a roll or a piece of pita bread with lettuce, tomato and/or cucumber slices, and a spicy sauce.
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