herbal meatballs
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
My meatballs have always tasted bad. Then I tried the following and since then I love my meatballs:
ingredients
- 500g organic minced meat (half and half, is slightly looser than just beef)
- a bread roll
- an egg
- an onion
- a bunch of spring onions
- a bunch of parsley leaves
- Maggi
- Salt, pepper and nutmeg
preparation
- Mix 500g organic minced meat as usual with bread rolls, egg, salt, pepper and nutmeg.
- An onion, a bunch of spring onions, 1 bunch of chives and 1 bunch of parsley leaves (here I also use the stems, which are very spicy and crisp, I do with salad too). Cut everything quite small and mix with the hack. I left out the onion, because of the spring onions, but I was missing something.
- Since I love Maggi, I'm doing a good shot of it - unbelievably delicious (honestly: I'm more of a shot at it ...)
- Because of the spice, I do one (or more) short trial runs in the pan because I can not taste it raw.
- Then roast rather slow and not too hot. They are crunchy on the outside and loose and juicy on the inside.
Until now, they all tasted great.
P.S. I always make twice that amount, they keep well in the fridge, they also taste good cold or I freeze them.
P.P.S. Cauliflower with Bechamel-Holländisch sauce (Bechamel sauce, then mix with 1 egg yolk mixed with cream, with lemon juice, sugar, salt and pepper to taste.) If necessary, Muskat, I have to test but recently found that my horseradish sauce with nutmeg finally tastes like my unfortunately deceased grandma, it rounds off the taste of most dishes more and boiled potatoes.
