Traditionally served with potato salad or a crusty bun with mustard. See the blog post above for more serving ideas.
Time needed for meatballs recipe
Working time about 25 minutes
Cooking/baking time approx. 20 minutes
Total time about 45 minutes
500 g minced meat, mixed
1 tsp salt
1 tsp mustard
1 tsp. Strained Marjoram, dried
1 tsp paprika powder
lots of pepper from the mill
2 tsp parsley, dried
n. B. Garlic
1 tsp Maggi
n. B. Flour for the work surface
possibly flour or breadcrumbs for turning
Margarine for frying
Soak buns in water.
Peel the onion and cut into fine cubes. If you like, you can also briefly sauté the onions in butter until translucent (I prefer the raw onions).
Add the egg, onions and seasonings to the ground beef and mix very well, either with a large spoon or with your hands. Do not work with the mixer, the meatballs often become tough!
Squeeze out the bun mass very well, either with your hands or between two boards, add to the mince and mix well again. Up to this point, these steps should take at least 10 – 15 minutes, because the better you mix and knead, the better and looser the result!
If you can taste the raw mass, you should do so now, or fry a sample. Now form balls/dumplings/dumplings that are not too small and flatten and flatten on a floured work surface. You can roll them in flour or breadcrumbs if you like. Grandma and I fry them “without anything”.
Heat a heavy pan with good margarine and put in the meatballs, sear briefly on both sides and then fry for approx. 15 – 20 minutes (turn carefully 1 – 2 times) over medium/low heat. Don’t fry too many meatballs at once in one pan, use a second one or fry one after the other.