Urmelis meatballs

Ingredients for 4 servings:

• 500 g minced meat (beef)
• 120 g mushrooms
• 120 ml milk
• 1 onion(s)
• 3 garlic cloves
• 4 slices of toast (air-dried for one day)
• 2 tsp mustard
• 1 tbsp paprika powder of your choice
• 1 tsp oregano
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp chili powder
• 1 tbsp Worcestershire sauce
• salt and pepper
• 2 eggs
• 2 tbsp butter
• Fat (vegetable cream) for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel or trim the onion, garlic, and mushrooms and finely dice them. Sauté everything together in melted butter until translucent and let cool slightly. Cut the bread into small pieces and pour the milk over it. In a large bowl, place the minced meat, spices, mustard, Worcestershire sauce, and eggs. Squeeze the bread lightly and add it. Finally, add the mushroom and onion mixture and mix everything well with your hands. Form the mixture into small to medium-sized meatballs (patties) and refrigerate, covered, for 30 to 60 minutes. Heat the vegetable cream and fry the meatballs for about 10 minutes until browned all over.