The best meatballs

Ingredients for 4 servings:

• 250 g minced meat (pork)
• 250 g minced meat (veal or beef)
• 80 g white bread, sliced
• 120 ml milk, lukewarm
• 1 small onion(s), diced
• 1 tbsp butter
• Salt
• 1 tbsp parsley, fresh, flat
• ½ tsp marjoram, dried
• 2 eggs
• 1 tbsp mustard, medium hot
• some nutmeg
• 1 lemon(s), some grated peel
• Pepper from the mill
• 2 tbsp oil for frying

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bavarian style – suitable for hamburgers

Remove the crust from the white bread. Cut into small cubes and soak in lukewarm milk. Fry the diced onion in a pan with melted butter. Season the minced meat with salt. Add the squeezed white bread, diced onion, parsley, and marjoram. Beat the eggs in a separate bowl. Stir in a little lemon zest, mustard, and nutmeg. Beat the eggs until creamy and add to the meat along with the pepper. Knead the meat mixture loosely. Then form them into small balls and flatten them. Heat oil in a pan and fry the meatballs on both sides until crispy and brown.