First let the roll soak in a mixture of warm broth and milk. In the meantime, peel the onions and garlic and cut / chop into small pieces. Sauté briefly in a little oil in a pan. Let cool down.
Put the minced meat in a bowl. Squeeze out the rolls and add them with all the other ingredients and mix well. The longer the meatball dough is kneaded, the fluffier it will be. Add a lot of pepper from the mill. If you follow the quantities exactly, you don't even have to season it!
Fry the meatballs in portions, preferably in clarified butter.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.