Meatballs are more than just a meat dish. They are the philosophy of good food. Rarely is any other discipline discussed enthusiastically.
It all starts with the fact that meatballs get different names from one region to another. Bullet, as they say in Berlin and parts of the East and sometimes write it in French: Bullet. Others call it meatballs – and in the south, minced meat turns into meatballs.
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It doesn’t matter what it’s called, Grandma always liked the pie very much. Very easy, very tasty. But you can too. Our traditional meatball recipe. All you have to do now is invest a little love.
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Meatballs, meatballs, dumplings or meatballs – here’s Grandma’s recipe
what do you need:
1 bread roll, 1 onion, 1 egg, 500 grams of mixed minced meat, 1 teaspoon of salt, 1 tablespoon of mustard, 1 teaspoon of marjoram (dried), 1 teaspoon of paprika powder, a lot of ground pepper, 2 teaspoons parsley (dried), garlic to taste, 1 teaspoon Maggi, some flour for a work surface, breadcrumbs for flipping, ghee for frying
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This is how to do it:
Soak the cake in the water.
Peel the onions and cut into small cubes. Grandma has always been frying onions briefly in butter until translucent. She said it gives off a special smell. Others prefer the taste of raw onions. Try what you like.
Add raw eggs, onions and spices to the minced meat and mix well with your hands. Never use a blender, because the meatballs will get tough!
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Squeeze the soaked cake well. You can also do this with your own hands. Grandma always uses two boards for this. And in between, she took out the liquid.
Then add the bread to the minced meat. Again, mix everything well. You should now invest at least ten minutes for this. Because the better you knead, the better the result, and above all, lose!
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Season the raw mass again with spices.
Grandma did not want to put raw meat in her mouth – and found a solution: she formed a small sample, put it in the pan and tasted it. It’s always a mistake to give up spices.
Breadcrumbs for “crisp”
Now form even and not too small pancakes, which you flatten and smooth on a floured work surface. Then the grandmother handed them in breadcrumbs. For “crisis,” she said. But it also works without.
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Heat a heavy skillet of high quality vegetable ghee. Put the meatballs inside (when they’re hot!) and burn both sides! Then reduce the heat and fry the meatballs over medium-low heat for 15 to 20 minutes. Meanwhile, turn around two or three times.
Be careful not to fry too many meatballs at once. They overwhelm the skillet. It is better to use a second one or fry them one by one.
Grandma’s potato salad goes well with meatballs – here’s the recipe.
enjoy your meal!