Meatballs
1 serving
30 minutes
Meatballs are a refined dish of German cuisine that combines the softness of minced meat and a delicate texture due to a special cooking technique. Their history begins in traditional German home recipes where stuffed meat was served in various variations. These meatballs have a rich flavor of natural meat with light creamy notes, and the absence of breadcrumbs gives them an unusual smoothness. Baked in broth, they become even juicier and more aromatic. They are perfect as a standalone dish or accompanied by mashed potatoes, fresh vegetables, or a light sauce. Their nutritional value makes them an excellent choice for healthy eating, while their exquisite taste is a true find for gourmets.
1
Pass the lean meat without fat and membranes twice through a meat grinder along with a slice of crustless bread soaked in cold water.
- Meat: 50 g
2
Crush the obtained mass in a mortar with 1 teaspoon of oil, strain through a sieve, salt, and mix with well-beaten egg white.
- Butter: 0.5 tablespoon
- Salt: to taste
- Egg white: 1 piece
3
Then shape small elongated cutlets (without breading), place them in a skillet, pour a little cold broth over them, cover with oiled paper, and put in the oven for half an hour.