Traditional Pork and Beef Meatballs

Name: Traditional Pork and Beef Meatballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving/servings
Ingredients: 400 g minced beef; 400 g minced pork; 130 g finely chopped yellow onion; 100 g white breadcrumbs; 100 ml cow's milk 3.5% fat; 1 plain white bun (approx. 50 g); 2 cloves fresh garlic; 5 tablespoons pork lard or oil for frying; 1 tablespoon dried marjoram; ½ teaspoon ground black pepper; 1 teaspoon table salt; 800 g white potatoes for boiling

4 serving/servings

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Ingredients

400 g minced beef
400 g minced pork
130 g finely chopped yellow onion
100 g white breadcrumbs
100 ml cow's milk 3.5% fat
1 plain white bun (approx. 50 g)
2 cloves fresh garlic
5 tablespoons pork lard or oil for frying
1 tablespoon dried marjoram
½ teaspoon ground black pepper
1 teaspoon table salt
800 g white potatoes for boiling

Instructions

1
Cut the bun into small cubes of about 1 cm, place them in a bowl, and pour milk over them. Let them soak for a few minutes.
2
Peel and crush the garlic, and finely chop the onion. In a large bowl, mix the minced beef and pork (it's important that they are well chilled). Add salt, pepper, garlic, onion, marjoram, and finally, the milk-soaked bun. Knead the mixture well until it's homogeneous.
3
With wet hands, form round or slightly flattened meatballs. Roll them in breadcrumbs, pressing gently with your palms so that the breadcrumbs adhere well to the meat surface.
4
In a hot pan over medium heat, melt the lard (or heat the oil) and fry the meatballs on both sides until they are golden brown and cooked through.
5
Serve the meatballs warm with boiled potatoes with a little butter and, optionally, a seasonal salad or pickles. Tip: For even juicier meatballs, you can add 100 g of finely crushed ice to the mixture.

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