Chili meatballs à la Didi

Ingredients for 4 servings:

• 400 g pork mince, seasoned (Thuringian mince)
• 2 stale rolls (wheat rolls)
• ½ liter of milk, lukewarm
• 2 small onions
• 2 chili peppers, red, mild
• 30 g clarified butter
• 2 m.-sized eggs
• 2 tbsp mustard, medium hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

The Mett (meat) doesn’t need any seasoning as it’s already seasoned. Roughly chop the bread rolls and place them in the lukewarm milk. Peel the onions and dice them finely. Sauté the diced onions in a pan with a little clarified butter. Halve and scrape out the chili, then cut the scraped chili into small pieces. Knead the minced meat with the eggs. Add the squeezed-out wheat rolls. Top with the diced onion, mustard, and chili. Heat the clarified butter in a pan. Form the meatballs into balls and flatten them slightly. Fry the balls in the pan with the lid closed over medium heat until the surface is browned. Turn the balls over to ensure the other side also gets a toasty flavor. Turn again if desired. Arrange on plates and serve with mustard.