Fleischpflanzerl - the alpine Version of this worldwide soulfood
This fine recipe is part of almost any kitchen worldwide.
Ingredients
- 400 grams of mixed minced meat pork and beef
- 300 grams of old bread slices rolls
- 2 eggs
- 20 grams of butter
- 1 spoon marjoram
- 200 ml milk
- 1 onion
- 2 cloves of garlic
- 1 spoon of mustard
- A bit of nutmeg
- Salt&Pepper
- A hand full of parsley
- Clarified butter for roasting
Instructions
- Start by cutting the onion fine, chop the garlic and roast them on low temperature in a pan with butter.
- Slice the bread or rolls and put them in a bowl.
- Pour the milk into the pan over the onions and garlic, add some nutmeg and let it cool down a bit.
- Pour the onion milk over the sliced bread now and add the meat to the bowl.
- Add the eggs and the herbs to the dough and knead it with your hand or a hand blender.
- Form little balls, press them a bit flat and roast the meat balls in a pan with clarified butter at low temperature, so that the meat on the inside of the meat balls is fully cooked, but the outside does not get too dark or burns.
- Serve them hot with a salad or mashed potatoes.
Notes
This recipe is rather straight forward and does not need a lot of exercise.