for 2 people together with my father
- 500g minced meat half beef / half pork
- An old bun and corresponding amount of old white bread
- 1 egg
- 4 large potatoes
- 600g carrots
- 3 large onions
- Butter, salt, pepper and sugar
First peel the carrots and peel and crush an onion. Then melt a little butter in a saucepan and fry the onions. Then add crushed carrots, fry briefly and add a little water. Season with little sugar. Then cook until the desired cooking (takes approx. 20 – 25 min, but you can also snack in between)
Potatoes can be peeled or peeled after cooking, depending on which kitchen tool is available to you. We always. Simply place the potatoes in lightly salted water and bring to the boil, then cook on 2 – 2.5 (from 3). Cooking time is also approx. 20 – 25 min. You can stab in with the knife in between to see how they are. Then simply skewer the potato with a small fork in trident form, quench it under cold water and then pelt with a kitchen knife.
Put 500 g minced meat in a bowl. Let the old bun soak in a measuring cup with water. Then wrin out the bun and put it in the bowl. Peel 2 large onions and chop small, also add to the bowl. Then add the egg. Caution: I always eat from the later resulting dough, but I have to point out that egg samonella and minced meat spoils quickly. So be sure to pick the eggs well and buy minced meat on the day of cooking. Now neat salt and pepper each made from spreaders or Mills. If you think now is enough, do about. 2/3 seasoned. Then knead all the ingredients with washed hands. As I said, it really has to taste very well salted and peppered, if necessary add salt and pepper. Knead until you have kneaded the white bread completely and until you have had enough. Take out a handful of minced dough and formula between the flat hands to form meatballs, preferably with circular movements. Then just put enough butter in a large pan and fry. You definitely need a good slider so that the crust of the meatballs does not get stuck on the bottom of the pan. Occasionally turn over and fry for a long time at level 2.
And ready, good appetite! (This is my father's body dish, but it's mainly because our butcher Reiermann in Cologne-Zollstock has such good minced meat.)