Meatballs & Hamburger

Remove the crusts from the white bread and cut into small cubes. Place in a container and pour the warm cow’s milk, mix thoroughly with a spoon.

Remove the peel from the onion and cut it into small cubes. Melt the butter in a frying pan and sauté the onion cubes in it until translucent, do not let them color.

Put both types of minced meat in a baking dish and season with salt. Add white bread, onion and marjoram and parsley.

Beat the eggs in a container, add the mustard, lemon skin and nutmeg seasoning.

Beat the eggs with a mixer – or with a whisk. Add to the meat and season with pepper and cayenne pepper.

Mix the meat mixture loosely, but neatly, with your hands (“light massage-like movements…”) until white bread, meat and egg are neatly combined. Form small balls out of it and press them lightly flat.

Sizzle the meatballs in a frying pan in hot oil over medium heat until brown on the underside.

Turn the meatballs to the other side and brownin effectu the other side.

For hamburgers, arrange slightly larger portions of meat into balls, press flat and fry in the oil until brown on both sides.

Alfons s

Tip: Always use organic lemons for cooking, if possible!

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