A classic Bavarian dish, perfect for a beer garden snack.
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Cut the rolls into small, even cubes, soak them in a bowl with the warm milk. Squeeze out if necessary and mix with the minced meat.
Finely dice the onion and sauté in butter, then add the finely chopped garlic and parsley. Mix with mustard, paprika, pepper, salt, and caraway as well as the egg into the minced meat. Now mix everything vigorously, preferably by hand. Then knead the mass vigorously again.
Form small meatballs ('Pflanzerl') with wet hands. To make them crispy, roll the meatballs in breadcrumbs so they are thinly coated all around.
Then fry the meatballs in a coated pan in some oil or lard (or a mixture of both) and fry slowly over mild heat until they are cooked through.
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