Clean / brush the stone mushrooms and chop them into small cubes. Soak yesterday's rolls in warm water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic cloves. Put all ingredients (250 g beef meat, 250 g ceps, 1 squeezed roll, onion cubes, garlic clove cubes, 1 egg, 1 teaspoon salt, 1 teaspoon 9 pepper symphony from ANKERKRAUT and 1 teaspoon mild curry powder) in a bowl and mix / knead well. Shape meatballs (8 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (6 tbsp) on both sides until golden-brown. Keep the meatballs with porcini mushrooms warm in the oven at 50 ° C until serving. Composition / Ingredients 9 Pepper Symphony by ANKERKRAUT: Black Pepper, Green Pepper, White Pepper, Rose Berries, Langer Pepper, Cubeb Pepper, Tellicherry Pepper, Allspice, Szechuan Pepper, Red Kampott and Black Kampott