Baked breaded meatballs (meatball)
Time
Preparation time: 15 min.
Cooking or baking time: 30 min.
Total preparation time: 45 min.
Baked meatball / meatball breaded like a schnitzel! Hammer good! The Fleischlaberl, as it is called in Austria, if you overbake it also cold extremely well and a poem.
ingredients
- 500 g of minced meat
- 2 large onions
- 1/2 pck paprika powder
- Garlic according to taste
- Cantoon sausage, salami ... about 100 g (finely divided)
- enough salt to taste
- black pepper
- little bit of oregano
preparation
- Mix all ingredients together in a bowl.
- Then add 2 eggs, just egg yolk, and mix so that it makes a juicy impression.
- Add a little flour and bread crumbs.
- It is important that it should not be dry, but juicy.
- Then flour, eggs, crumbs, as you know it from Wiener schnitzel. To the eggs then pinch of salt, a dash of sparkling mineral and about 25% extra milk.
- Then make the Laberl, pure in flour-egg crumbs, do not save it with the crumbs.
- Then let it float in the frying pan, turn it a few times and pierce it 3 to 4 times with a fork, which then brings in the oil when turning and it is cooked better inside. Maximum 120 degrees, so it does not fry too fast, otherwise it is black on the outside and inside it remains raw, but not too long, otherwise the Fleischlaberl inside dry.
The meat chunks remain freshest when frozen raw, but will last longer in the pan, but they will stay juicier.
Otherwise, spice it up to taste, I prefer spicy with chilli.
It is best to combine puree and fried small-cut onions.
MEAL.
