Curry-lemon meatballs

Ingredients for 8 servings:

• 800 g minced meat, mixed
• 1 large onion(s)
• 2 eggs, size M
• 1 slice(s) of toast
• 2 tbsp mustard, medium hot
• 2 tbsp, leveled curry powder
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp lemon juice
• 4 tsp salt
• 4 tsp sugar
• 2 tsp pepper
• 1 tsp marjoram
• 50 ml oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

simple, as a side dish to the main course

Peel the onion and chop into small cubes. Add the chopped cubes to a hot pan (medium heat) and sauté briefly. Then add about 2 teaspoons of salt and about 4 teaspoons of sugar, stir into the cubes, and glaze the onion until golden brown. Turn the cubes frequently with a spatula. This takes about 20 minutes, depending on the heat, pan, and desired browning. Then remove the glazed onions from the heat and let them cool. While the onions are glazing, place the minced meat in a mixing bowl and let it come to room temperature (do not fry it from the refrigerator!). Moisten the toast with a little water and fold it into the minced meat in small pieces in several steps. Then add the mustard and knead well. Tip: Use a potato masher for kneading. Let the mixture stand outside for a while. Preheat another, larger pan with oil to just above medium heat. Crack the eggs and place them in a mixing bowl. Add the curry powder, paprika, the remaining salt (or the desired amount), the pepper, marjoram, and lemon juice. Shake the eggs well and mix. Distribute the now cooled diced onions over the minced meat mixture, add the beaten eggs, and knead everything thoroughly. Season to taste and adjust the seasoning if necessary. Divide the minced meat mixture into eight equal patties and shape into palm-sized meatballs. Once the pan has reached the right temperature, add the meatballs with a spatula. After about 4-5 minutes, check for browning, turning if necessary and cooking that side as well. The meatballs are ready when they are browned to the desired degree and, when pressed with a spatula, feel like a medium-rare steak (i.e., not well cooked – the steak). Serve as a complete dish with kohlrabi and boiled potatoes with béarnaise sauce. Mustard doesn’t go well with these curry lemon meatballs.