Meatballs from the Dutch oven

Ingredients for 10 servings:

• 2 kg minced meat, mixed
• 1 roll, stale or from the day before
• 8 tbsp spice mix (mince spice mix, homemade fix for minced meat)
• 1 whole egg
• 1 tbsp clarified butter or neutral oil
• 200 g onion(s), diced
• 160 g carrot(s), diced
• 100 g celery, diced
• 700 ml tomato sauce, recipe from the CK database
• some lemon peel, grated
• 1 tbsp oregano
• 1 cup whipped cream or crème fraîche, as desired

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

very, very tasty, it was one of the highlights at my outdoor birthday party

Soak the bread roll in a little water or milk. Season the minced meat with the spice mix. Squeeze the soaked bread roll well by hand and add it to the minced meat with the whole egg, kneading everything into a smooth mixture. With moistened hands, form small dumplings from the minced meat mixture. Prepare the vegetables as described in the ingredients list. Now heat 10 grillis (grill briquettes). Place 4 grill briquettes under the Dutch oven. When the bottom of the pot is hot, brown the meatballs in the hot clarified butter, in batches if necessary. Then remove the pot and sauté the vegetables. Add the meatballs again, pour in the tomato sauce, and sprinkle with the grated lemon zest. Put the lid on and distribute the remaining 6 grill briquettes evenly around the lid in a clockwise direction. After about 30 minutes, add the oregano and stir in gently. Replace the lid and let it simmer for another 15 minutes. If desired, you can refine the sauce with whipped cream, crème fraîche, etc. If the sauce has become too thick, you can thin it out with a little water.