meatballs

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 1 slice(s) of toast
• 5 gherkins
• 2 tsp mustard
• 1 small onion(s)
• 1 shot of red wine
• salt and pepper
• Flour
• Oil (sunflower oil)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Genuine Westphalian

Dice the onion and gherkins very finely and soak the toast in water. Add the onion and gherkins, the squeezed bread, the egg, mustard, and a dash of red wine to the minced meat and season with salt and pepper. Mix everything together well. Form the meatballs into balls and coat them in flour. Heat a pan with neutral oil. The pan is hot enough when you place a meatball in it and bubbles begin to rise from it. Place all the meatballs in the pan, reduce the heat to medium, and fry them slowly on both sides. The meatballs are done when they have a very dark color on the outside (to test, cut into one). The meatballs taste best with spent grain bread (available at a brewery), mustard, and ketchup.