John Myers
Ingredients for 4 servings:
- 250 g minced beef
- 250 g minced meat
- 1 roll, old
- 1 egg(s)
- 1 onion(s)
- 10 g butter
- salt and pepper
- 20 g clarified butter
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Meatballs, meatballs
Mix the ground beef with the ground pork thoroughly. Soak the bread rolls in cold water, squeeze dry, and tear them into small pieces and mix them with the ground meat. Knead the egg into the ground meat mixture. Peel the onion, dice it, and sauté it in butter until translucent. Let it cool slightly and mix it with the ground meat. Season with pepper and salt. Form into 9 equal-sized balls and flatten them slightly. Heat clarified butter in a pan. Fry the lion’s droppings slowly over medium heat for about 2-3 minutes per side until browned. The meatballs can be served as a side dish on a bed of fried onions with mustard and mashed potatoes. They also taste delicious cold. They are ideal for freezing.
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