Berlin meatballs

Ingredients for 2 servings:

• 200 g minced beef
• 200 g minced pork
• 1 bread roll, about 1/3 of it, soaked
• ½ onion(s)
• 2 cloves garlic
• Salt
• pepper
• marjoram
• Caraway seeds
• 3 tsp mustard
• broth
• 2 tbsp oil
• Sauce thickener
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak 1/2 a roll or an equivalent amount of white bread in water until thoroughly saturated (this is quick with fresh bread), then wring out the bread. Knead the meat, spices, roll, chopped onion, and chopped garlic thoroughly, then form 4 equal meatballs. Briefly sear the meatballs in hot fat on each side, then fry them in an uncovered pan over low heat until cooked through and crispy (takes about 20 minutes). The meat should be cooked when the meatballs begin to split open at the sides. Sauce: Remove the meatballs from the pan, pour 1/4 liter of broth into the pan, stir in 3-4 teaspoons of mustard thoroughly (to remove any lumps), and bring to a boil. Season with salt (if needed) and a pinch of sugar, thicken with a little gravy thickener, and you’re done. Note: The soaked roll does not dilute the meat flavor! It makes the meatballs very moist. Feel free to season the meat generously. The meatballs go well with potatoes and cooked vegetables such as green beans, kohlrabi, and mixed vegetables.