Meatballs with bacon, cheese and onion topping

Ingredients for 4 servings:

• 1 pretzel stick(s) or roll, stale
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp rapeseed oil
• 20 g butter
• 5 sprigs of marjoram, chopped
• 2 eggs
• 1 tbsp paprika powder, sweet
• 1 tbsp mustard, hot
• 500 g minced meat, mixed
• 60 g breadcrumbs
• e.g. salt and pepper
• 1 tbsp oil
• some butter
• 4 slices of bacon
• 4 slices of Emmental cheese
• 2 onions
• 25 g butter
• 1 tsp brown cane sugar
• 5 stalks of thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the meatballs, soak the pretzel stick or bread roll in cold water. Peel and chop the onion and garlic. Sauté in 1 tablespoon of rapeseed oil until translucent, add the marjoram, and let cool slightly. Squeeze the pretzel stick or bread roll, then mix well with the eggs, paprika, mustard, onion mix, minced meat, and optionally 20g of breadcrumbs, salt, and pepper. Season to taste and form 8 flat meatballs. Roll in the remaining breadcrumbs and fry on both sides in 1 tablespoon of oil with a little butter for about 10 minutes. For the topping, peel the onions and slice them into thin rings. Fry in 1 tablespoon of oil and a little butter until golden brown, sprinkle with sugar, and let caramelize. Halve the bacon slices and fry in a pan without fat until crispy. Halve the cheese slices. Top the meatballs with bacon, cheese, thyme, and the caramelized onions. Cover the pan until the cheese has melted. Or bake it briefly in the oven if you already have something in there. Serve with a salad, potato gratin, potato salad, or baked potatoes.