East German Meatballs
Juicy ground meat patties with onion and mustard, pan-fried in margarine until golden brown.
Ingredients8
- stale bread roll1 Stück
- mixed ground meat (pork and beef)500g
- onion50g
- mustard1 EL
- egg1 Stück
- salt1 Prise
- black pepper1 Prise
- margarine2 EL
Instructions
- 1
Soak the stale bread roll in cold water and weigh it down with a board so it stays fully submerged.
- 2
Put the ground meat in a bowl. Peel and finely dice the onion and add it to the meat.
- 3
Add the mustard and egg, then season with salt and pepper.
- 4
Squeeze the roll out well, add it to the meat mixture and knead everything by hand until smooth. Shape into evenly sized meatballs.
- 5
Heat the margarine in a pan over medium heat. Fry the meatballs for 5 to 6 minutes per side until golden brown all over.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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