For ➍750 g minced meat (pork & veal)
1 egg
1 onion, chopped
Preheat oven to 170°C.
Chop the onion finely and mix with the egg through the minced meat. Roll four balls and pass them through the breadcrumbs.
Place the balls on a baking tray and cook for about 30 m.
Chop the onion finely and mix with the egg through the minced meat. Roll four balls and pass them through the breadcrumbs.
Place the balls on a baking tray and cook for about 30 m.
The less extras, the better. Just use egg, salt, pepper and some spices, and bread crumbs for a crust.
For bigger balls, add some veal minced meat for stability and strength.
Process minced meat cold. The fat forms small hard lumps, which only melt when you cook the meat.
Wet your hands slightly wet before rolling a a ball.
It is hard to keep meatballs round, when baking in a pan. Put the balls in the fridge for a while. Then bake them in the oven. At the end fry them briefly in the pan.
Meat is cooked when the juices are clear.
A basic sauce can be made by pouring the fat out of the pan, add some brown beer and stock. Bring to a boil. Thicken the sauce at the end with lumps of cold butter.
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