Meatballs wrapped in bacon

Ingredients for 4 servings:

• 350 g minced beef, approx.
• 350 g minced pork, approx.
• 1 large roll, or 2 small, stale, diced
• 100 ml milk, warm
• 2 eggs
• 3 m.-sized onion(s), diced
• 100 g bacon, fat in cubes
• 100 g smoked meat, Gelderland or bacon in cubes
• 2 cloves garlic, finely chopped or diced
• 3 tsp broth, granulated
• 3 tsp paprika powder, mild
• n. B. Pepper, from the mill
• 2 tbsp mustard
• 2 tbsp capers, well drained
• 2 tbsp gherkins, finely diced
• 1 pinch of marjoram
• Thyme
• 3 packs of bacon, thinly sliced ​​for wrapping
• 3 tbsp oil
• 1 tsp butter

Instructions

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

super to prepare, much spicier than usual and very simple

Brown the fatty bacon in a pan that’s not too hot. Meanwhile, slice the smoked meat and add it to the pan. While the bacon is cooking, dice the onions and add them as well. While everything is slowly simmering, prepare the garlic and add it to the pan. Fry everything slowly over low heat until it starts to brown. Transfer the mixture to a small bowl, wipe the pan lightly, and set it aside for later. Pour the milk into a relatively large bowl and microwave the bread cubes for a minute to help absorb the milk. Stir gently with a wooden spoon to ensure the bread is fully coated. Add all the other ingredients, including the onion and bacon mixture—except for the thin bacon slices—and knead thoroughly. I do this with the dough hook on a hand mixer. And: seasoning is very important: it should taste really spicy. Just when you think it tastes good like this, you need a good pinch more, because the bread roll, for example, absorbs a lot of the flavor, which is reduced when frying. So don’t be stingy with the salt and pepper. Now, with wet hands – ideally with disposable gloves – form little balls the size of ping-pong balls – or rather a little larger – flatten them slightly, and wrap a slice of bacon around them. Heat the oil and butter in a pan on about 2/3 power – my stove has 10 settings, and I cook the dumplings on 6 or 7… just as a guide. When the fat is hot, place the meatballs in the pan with the bacon seam on the bottom so that it seals during frying. Fry until the bacon is brown and crispy, then drain on kitchen paper. We like to eat them with a very mild but creamy potato casserole.