Meatballs from the oven

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 1 roll
• 1 onion(s)
• 2 tsp parsley, dried
• 1 tsp, leveled mustard, medium hot
• e.g. garlic, finely chopped
• 1 tsp, sautéed marjoram, dried
• 1 tsp, leveled paprika powder
• 1 tsp, levelled salt and pepper, black
• 50 g Cheddar cheese or Gouda
• 1 egg(s)
• 1 tbsp butter, soft
• 50 ml milk
• 70 g flour
• 1 pinch of baking powder
• 1 pinch of salt
• 1 egg(s)
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Simple, but completely different

Soak the bread rolls in water. Peel and finely dice the onion, then sauté briefly in butter until translucent. Mix the minced meat, the well-squeezed bread roll, onions, parsley, mustard, garlic, marjoram, and paprika together, preferably by hand. Season well with salt and pepper. Knead everything thoroughly; the longer you mix, the better the result. Hard-boil and peel the egg. Coarsely grate the cheese, then finely chop or grate the egg. Mix the egg, cheese, and softened butter together. Divide the meatballs into 8 equal portions and fill with the cheese and egg mixture. Flatten the meatballs slightly and set aside. Mix the batter ingredients together; the consistency should be like pancake batter. Heat the oil in a pan, dip the meatballs in the batter with two forks, fry until golden brown on both sides, and spread them out on a baking sheet. Preheat the oven to 200 degrees Celsius and bake the cakes on the middle rack for about 20 minutes. Serve warm with a crisp salad or potato salad.