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🍽️ Grandma's Meatballs: Juicy and Fluffy

350 kcal · 45 min · 4 servings

Ingredients

• 1 roll
• 1 onion(s)
• 1 egg(s)
• 500 g minced meat, mixed
• 1 tsp salt
• 1 tsp mustard
• 1 tsp, level marjoram (dried)
• 1 tsp paprika powder
• lots of pepper (from the mill)
• 2 tsp parsley (dried)
• to taste garlic
• 1 tsp Maggi
• to taste flour for the work surface
• possibly flour (or breadcrumbs for turning)
• fat (for frying)

Instructions

1. 1. Place the bread roll in a bowl with water and let it soak.
2. 2. Peel the onion and cut it into very small cubes.
3. 3. Squeeze the soaked bread roll thoroughly with your hands or between two boards until no water remains.
4. 4. Add the squeezed bread, the egg, the onion cubes, and the spices to the minced meat mixture.
5. 5. Knead the mixture very thoroughly for at least 10 to 15 minutes using your hands or a large spoon.
6. 6. Do not use an electric mixer, as the meatballs will otherwise become tough.
7. 7. Fry a small sample of the raw mixture in the pan to test the flavor.
8. 8. Form uniform balls from the mixture that are not too small.
9. 9. Press the balls flat on a lightly floured surface and smooth the surface.
10. 10. Fry the meatballs without breading (without breading = without a coating of flour or breadcrumbs).
11. 11. Heat a heavy pan with plenty of margarine on high heat.
12. 12. Place the meatballs in the hot pan and fry them briefly on both sides over high heat.
13. 13. Reduce the heat to medium or low and finish cooking the meatballs for about 15 to 20 minutes.
14. 14. Turn the meatballs carefully 1 to 2 times during the cooking process.
15. 15. Do not fry too many meatballs at once in one pan to avoid overheating.
16. 16. Use a second pan or fry the meatballs in batches.
17. 17. Serve the meatballs hot, for example with potato salad.

Nutrition per serving

• kcal: 350
• Protein: 22 g · Fett/Fat: 25 g · Carbs: 18 g