meatball ham

Ingredients for 2 servings:

• 4 slices of bacon, 125 g each
• 250 ml buttermilk
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled pepper, white
• 2 tbsp, leveled wheat flour
• 1 tbsp, crushed paprika powder, sweet
• 2 eggs
• 100 ml buttermilk, the marinade
• 150 g breadcrumbs
• e.g. fat for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 12 hours 14 minutes

from the old Mecklenburg cuisine

Mix the ingredients for the marinade together. Cut the bacon into 4 slices (125g each) and place them in the buttermilk. Cover and marinate in the refrigerator for about 8-12 hours. Remove from the refrigerator about 2 hours before preparation. For the breading, mix the flour with the paprika powder in a deep plate. On the next plate, whisk the eggs with the seasoned buttermilk. Place the breadcrumbs on a third plate. Scrape the marinade off the slices and pat them dry with kitchen paper. Place each slice of ham on a large piece of plastic wrap and cover with the excess plastic wrap. Pound vigorously with a meat tenderizer, saucepan, or rolling pin until the slices are 2-3cm thick. Now flour the four slices of ham one after the other and tap off the excess flour. Roll them in the egg mixture and finally coat them with the breadcrumbs. Heat the fat in a large pan and fry the four slices for about 2 minutes on each side, until the breading is golden brown and crispy. As a side dish, the ham is traditionally served with fresh asparagus and fried or pounded potatoes.