German Meatballs (Fleischkuechle)

Ingredients

• 500 g minced beef (better even, half beef, half pork)
• 1 old roll or dry white bread
• milk
• 1 onion
• 1 carrot
• 1 teaspoon mustard
• 2-3 eggs
• salt
• fresh ground black pepper
• other spices

Directions

1. 1

   Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.

2. 2

   Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.

3. 3

   Add all ingredients into a bowl and mix thoroughly with your hands.

4. 4

   Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.

5. 5

   Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.

6. 6

   Serving suggestion: with mashed potatoes and baby carrots with peas.