John Myers
Juicy Meatballs Made from Thuringian Mett
The perfect juicy meatballs made from thuringian mett recipe with a picture and simple step-by-step instructions.
- 600 g Thuringian Mett
- 2 thickness Roughly diced onions
- 40 g Diced Bacon
- 1 teaspoon Oil
- 2 Eggs
- 1 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Chilli flakes
- 3 tablespoon Cream
- 4 tablespoon Breadcrumbs
- 1 bunch Chopped parsley
- Oil for frying
- Briefly sweat the diced bacon in the heated oil with half of the diced onions and set aside to cool.
- Put the Thuringian Mett in a working bowl, add the second half of the onions raw, also the eggs, pepper, salt, chilli flakes, cream, breadcrumbs, the cooled bacon / onion mixture and the chopped parsley, then knead everything together until an evenly smooth minced dough has emerged.
- Let the dough rest for about 15 minutes and form about 10 to 12 meatballs out of it. Fry them in the heated oil at not too high a heat, ie “mildly”, until they have turned golden brown on both sides (about 4 minutes on each side).
- These juicy meatballs from Türinger Mett taste warm for lunch and also cold on bread in the evening or just out of hand. I served them the French way with my green peas.
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