John Myers
Meat: Nervous Meatball Àla Kochmaid
The perfect meat: nervous meatball àla kochmaid recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat, mixed
- 1 Pc. Onion, medium-sized, white, finely chopped
- 1 Pc. Egg, Gr. M, open field
- 3 Schb. White bread, stale, debarked, soaked in milk
- 1 Pc. Red chilli pepper
- 1 Pc. Garlic clove crushed
- 2 tbsp Ajvar, spicy
- 1 tbsp Lion mustard, hot
- 1 tsp Dried marjoram
- 1 tsp Dried thyme
- Iodized salt, papaya pepper a.m.KB, cayenne pepper
- Paprika powder, spicy, paprika powder noble sweet
- Paprika oil, left over from pickled peppers, for frying
- First comes the chilli pepper. (All with the necessary caution, of course, possibly wear gloves once) Cut off the stem, cut open the pod, remove the seeds and the white inner skin and then cut the pod into small cubes.
- Half of the chopped onion is steamed translucent in a little oil. The other half goes with the minced meat with the remaining ingredients. Now everything is mixed well, by hand or with the small kitchen helper.
- When it comes to spices, everyone has to try out how spicy they can be. Then meatballs are shaped and slowly fried in hot oil. They taste warm and also cold.
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