Soak the rolls in water and then squeeze them out well. Steam the onion cubes with the marjoram and parsley in a little butaris until translucent. Mix everything well with the minced meat and egg. Season to taste with salt and pepper and form approx. 50 gr large balls. Fry well all around in the rest of the butaris. In the meantime, clean the leeks and spring onions, wash and pat dry. Cut the leek into pieces about 5cm wide. Halve the spring onions lengthways.
Remove the meat from the pan. Fry the leeks in the frying fat over medium heat. Pour in the wine and stock. Boil. Season to taste with salt, pepper and nutmeg. Spread the meatballs and spring onions in it. Cook in a preheated oven to 200 degrees (top / bottom heat) for 30 minutes. After 15 minutes, sprinkle with the cheese. Take out of the oven and let rest briefly.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.