4–6 servings / Preparation 25 minutes / Frying 15 minutes
| 450 g minced lean pork 300 g minced fatty pork 150 g ground beef 1½ buns, diced 100 ml milk for soaking the buns ½ onion, finely chopped 1 large egg 1 clove of garlic, pressed 1 teaspoon crushed cumin 1 tablespoon salt freshly ground pepper vegetable oil for frying |
1. I put all the meat in a bowl and first add the buns, which I previously soaked in lukewarm milk and then squeezed. I start mixing the meat with my hands and add all the other ingredients and spices. I mix thoroughly again. 2. Once the mixture holds together smoothly, I take it out of the bowl and knead it for a while longer on a rolling pin. I wet my hands and shape them into nice meatballs.
3. Heat the oil in a frying pan and add the meatballs, leaving enough space so that they are browned on both sides. Fry them on both sides and when they are done, place them on a flat plate lined with paper towels to absorb the excess fat.
Sometimes we have them with mashed potatoes, but mostly just with bread, mustard, and pickles. |
