Meatballs with anchovies and capers

Ingredients for 4 servings:

• 1 stale roll
• e.g. milk, lukewarm
• 250 g minced pork or Mett
• 1 shallot(s)
• 2 tbsp breadcrumbs, optional
• 1 m.-sized egg(s)
• 5 anchovy fillets in olive oil
• 25 capers, chopped
• 2 chili peppers (Rawit Red), dried, chopped, optional
• 1 tbsp mustard
• 2 tbsp fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for 4 – 5 meatballs

Soak the bread roll in the warm milk. Peel the shallot, dice it, and sauté it in a little cooking fat until translucent. Mix the minced meat or ground beef with the squeezed-out bread roll, the mustard, the chopped chili peppers, and the chopped anchovy fillets. Add the capers and diced shallots and knead the mixture thoroughly. Tip: If the mixture is too soft, add the breadcrumbs. Form the mixture into approximately 4-5 patties and fry them in a pan with the cooking fat over medium heat until browned on both sides. Arrange and serve.