John Myers
Ingredients for 4 servings:
- 1 stale roll
- 500 g minced meat, mixed
- 1 onion(s)
- 2 eggs
- ½ bunch parsley
- ½ bunch chives
- ½ bunch chervil
- ½ bunch lemon balm
- Salt
- Pepper, white
- 30 g margarine
- 1 bunch of dill
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Soak the bread rolls in water. Peel and finely chop the onion. Place the minced meat and diced onion in a bowl. Add the eggs. Wash and dry the parsley, chives, chervil, and lemon balm. Finely chop the chives, finely chop the other herbs, and add them to the meat. Squeeze the excess water out of the bread rolls, tear them apart, and add them to the bowl. Season generously with salt and pepper and knead well. Form the meatballs into 8 meatballs. Heat the margarine in a pan. Fry the meatballs on all sides for 1 minute, then fry for 5 minutes on each side until cooked through. Wash, dry, and finely chop the dill. Arrange the meatballs on a warmed platter and serve sprinkled with dill. Serve with fried potatoes and salad.
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