Lumberjack-style meatballs

Ingredients for 3 servings:

• 400 g minced veal
• 1 medium-sized onion(s), chopped
• 2 eggs
• 1 bunch chives, chopped
• 3 tbsp breadcrumbs with garlic and parsley
• ½ cup olive oil, infused with chili
• ½ cup milk
• 2 tbsp Dijon mustard
• 1 tsp chili powder
• 1 tsp chili flakes
• ½ tbsp, leveled salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Place the minced meat and all other ingredients in a large mixing bowl and knead thoroughly with a hand mixer (use a spiral mixer) until the mixture is largely homogeneous. If the mixture is too soft, add a little breadcrumbs, and if it is too stiff, add a little olive oil with milk. Heat a sufficiently large pan with plenty of olive oil, ideally not above 170°C. When the temperature is sufficient (use a wooden spoon handle to test it), form three large meatballs, place them in the hot oil, and fry until crispy. After a short time, reduce the heat and continue frying. When the underside is crispy, flip them over with two wide spatulas and continue frying at a low heat until this side is also crispy. They taste good cold or warm, whether on toasted bread or with homemade potato salad. Tip: I fry these meatballs in advance, vacuum seal them so they can be frozen to preserve their aroma, airtightness, and watertightness, and then enjoy them whenever I feel like it or want to surprise guests.