Holstein-style meatballs

Ingredients for 4 servings:

• 1 stale roll (from the day before)
• 1 onion(s)
• ½ bunch parsley, flat, flat
• 600 g minced meat, mixed or Mett
• 5 large eggs
• some salt
• some pepper, mixed or black, from the mill
• 1 tsp mustard, medium or hot (maybe a little more)
• some paprika powder
• 2 tbsp rapeseed oil or sunflower oil
• 2 tsp capers
• 2 tbsp butter
• 8 anchovy fillets

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

With anchovies, capers and fried egg

Soak the bread roll in a little water. Peel and finely dice the onion. Rinse the parsley, shake it dry, and finely chop the leaves. Set aside 2 tablespoons of this. Squeeze the water out of the bread roll, place it in a bowl with the chopped parsley, diced onion, minced meat, and 1 egg, and knead everything thoroughly. Season generously with a little salt, a few turns of freshly ground mixed or black pepper, mustard, and paprika (if using Mett: please note that this is usually already seasoned!). With moistened hands, form the minced meat mixture into 8 patties. Preheat the oven to 170°C (150°C fan oven). Heat the rapeseed or sunflower oil in an ovenproof pan and fry the patties for about 5 minutes on each side. Then add the capers and 1 tablespoon of butter in small pieces to the meatballs and cook them in the pan in the preheated oven for about 10 to 15 minutes. Melt the butter in a pan and fry the remaining 4 eggs in it until fried. Rinse the anchovies and finely chop. Remove the pan with the meatballs from the oven and divide them among plates. Sprinkle the chopped anchovies and the reserved chopped parsley (2 tablespoons) over the meatballs and serve with the fried eggs. Serve with beetroot salad. If you like, you can also serve with mashed potatoes.