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Meatballs in a jar

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Ingredients for 6 servings:

  • 1 kg minced meat, fresh, from beef
  • 1 onion(s), finely chopped
  • 6 garlic cloves, finely chopped
  • 4 tsp mustard
  • salt and pepper
  • marjoram

Instructions

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

Meatballs canned or boiled without liquid

Sauté the chopped onion and garlic in a pan (never use raw). Mix all ingredients well in a bowl. Form meatballs and fry in oil in a pan as usual until cooked through. Very important: Do not use soaked bread/rolls or flour, as this will sour and the preserves will quickly become inedible. Transfer the meatballs to clean jars and cook for 75 minutes at 100°C. Shelf life is at least 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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