Meatballs are more than a meat dish. They are the philosophy of good food. Hardly any other specialty is so passionately debated.
It all starts with the fact that meatballs get different names from region to region. Boulette, they say in Berlin and in parts of the East, and sometimes they write it in French: Boulette. Others call it meatballs – and in the south, minced meat becomes meatballs.
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It doesn’t matter what it’s called, grandma always loved scones. So simple, so delicious. But you can too. We have a traditional recipe for meatballs. All you have to do now is put in some love.
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Meatballs, meatballs, meatballs or meatballs – here is grandma’s recipe
What do you need:
1 roll, 1 onion, 1 egg, 500 g of mixed minced meat, 1 teaspoon of salt, 1 teaspoon of mustard, 1 teaspoon of marjoram (dried), 1 teaspoon of paprika powder, plenty of ground pepper, 2 teaspoons of parsley (dried), garlic to taste, 1 teaspoon maggi, a little flour for the work surface, breadcrumbs for rolling, margarine for frying
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This is how it is done:
Soak the bun in water.
Peel the onion and cut it into small cubes. Grandma always sauteed onions briefly in butter until they became translucent. It gives a special aroma, she said. Others prefer the taste of raw onions. Try what you like better.
Add the raw egg, onion and spices to the ground beef and mix well with your hands. Never use a mixer, because the meatballs will become tough!
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Drain the soaked bun well. You can also do this with your hands. Grandma always used two boards for this. In between, she squeezed out the liquid.
Then add the bun to the minced meat. Mix everything well again. Now you should invest at least ten minutes on this. Because the better you knead, the result is better and, above all, looser!
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Season the raw mass again with spices.
Grandma didn’t want to put raw meat in her mouth – and she found a solution: she formed a small sample, which she put in a pan and tried. It is always a mistake to give up spices.
Breadcrumbs for “crispy”
Now form equal and not too small patties, which you flatten and smooth on a floured work surface. Grandma then turned them into breadcrumbs. For “crunch,” she said. But it works without.
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Heat a pan with high-quality margarine. Put the meatballs (when they are hot!) and brown them on both sides! Then reduce the heat and finish frying the meatballs on medium-low heat for 15 to 20 minutes. In the meantime, turn two or three times.
Be careful not to fry too many patties at once. They overflow the pan. Better to use another or fry them one after the other.
Grandma’s potato salad goes perfectly with meatballs – here’s the recipe.
Enjoy your meal!