Herb meatballs

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 1 m.-sized onion(s)
• 2 tbsp parsley
• 1 tbsp, heaped chives
• 1 egg(s)
• ½ roll from the day before
• 50 g lean ham cubes
• 1 tsp, heaped mustard, medium hot
• 1 tsp, heaped horseradish from the jar
• salt and pepper
• Paprika powder, sweet
• marjoram
• e.g. breadcrumbs
• some oil for frying
• some chives for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

e.g. with mashed potatoes and cucumber salad

Soak the bread roll in lukewarm water. Peel the onion, halve it, and finely dice it. Wash the herbs, shake them dry, and chop them finely. Fry the ham cubes in a pan with a little fat until crispy. Then add the diced onion and sauté briefly. Let it cool slightly. Mix the minced meat with the squeezed-out, torn bread roll, herbs, mustard, horseradish, and the ham and onion mixture. Season with salt, pepper, paprika, and marjoram, and add the egg. If the mixture is too moist, add a little breadcrumbs. Shape the dough into 5-6 meatballs and fry in a pan with a little oil over medium heat for 10-15 minutes until crispy, turning them several times. To serve, sprinkle the meatballs with some chopped chives and enjoy with mashed potatoes and cucumber salad, for example. Using vegan horseradish from a jar or freshly grated horseradish, the recipe is dairy-free and therefore suitable for those with milk protein and lactose intolerance. I make the mashed potatoes with rice milk.