Meatballs without breadcrumbs and bread rolls

Ingredients for 5 servings:

• 1 kg minced meat, mixed
• 6 anchovy fillets with capers, capers can be omitted
• 4 garlic cloves
• 1 m.-sized egg(s)
• ½ tsp salt
• 1 tbsp paprika powder, sweet
• 1 tsp smoked paprika powder
• 1 tbsp marjoram, dried
• e.g. chili, fresh or dried
• 2 tbsp mustard, medium hot
• 1 tbsp ketchup
• some oil for frying
• possibly cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Place the minced meat in a large bowl. Finely chop the anchovy fillets, capers, and garlic, and add to the minced meat. Then add the egg, all the spices, the mustard, and the ketchup. Knead everything well with wet hands. Form the mixture into approximately 18 balls. A handful of minced meat yields approximately 50-60g per meatball. I don’t like them too thick. Add a little oil to a pan and flatten the balls slightly with a fork in the pan until they resemble a meatball. Brown lightly on each side. Place the meatballs in a large baking dish and cook in the oven (without preheating) at 160°C (top/bottom heat) for approximately 15-20 minutes. If you like, top with cheese. I used Chester this time. The dish contains approximately 130 kcal per serving.