Ingredients
- 500g minced meat
- 1 bread roll
- 100 ml of milk
- 2 tablespoons butter
- 1 onion
- 1 egg
- 2 tablespoons parsley, finely chopped
- 1 teaspoon dried marjoram
- 1 teaspoon sweet paprika powder
- 1 teaspoon medium hot mustard
- 1 chopped garlic clove
- pepper and salt
- margarine for frying
Preparation
Soak the bread roll in water for about 15 minutes.
Sweat the finely diced onion and clove of garlic in butter until translucent.
Mix all ingredients together.
Express the bread mass very well, tear into small pieces, add to the mince and mix well again.
Then form the mass into flat dumplings with moistened hands.
Now heat up the pan with margarine and place the meatballs, sauté briefly on both sides and fry for about 10 minutes over low to medium heat.
Tip: Serve the meatballs directly in the pan on the dining table. Caution: Do not forget coasters! The pan becomes the decorative center of the table and the food stays hot longer.
