Buy all ingredients right below the recipe
INGREDIENTS
- 1 rohlík
- 100 ml milk
- 2 cloves garlic
- 130 g peeled onion
- 2 tablespoons fresh marjoram leaves
- 400 g pork neck
- 400 g beef neck or shoulder
- salt
- pepper
- 100 g breadcrumbs
- 5 tablespoons lard for frying
FOOD PAIRING WITH BEER
- This dish is best enjoyed with a glass of well-chilled beer.
SIDE DISH
- potatoes
HOMEMADE MINCED MEAT
- 400 g pork neck
- 400 g beef
YOU MIGHT ALSO NEED
- Cooking utensils
INSTRUCTIONS
- 1Cut the rohlík into 1 cm cubes, place in a bowl, and pour milk over it. Let it soak briefly.
- 2Peel and crush the garlic, finely chop the onion and marjoram. Grind the well-chilled pork and beef together and place in a bowl. Add 1 teaspoon of salt, half a teaspoon of freshly ground pepper, garlic, onion, marjoram, and finally the soaked rohlík with milk.
- 3With wet hands, shape the mixture into meatballs and coat them in breadcrumbs, gently pressing the breadcrumbs onto the meat with your palms.
- 4Heat lard in a pan over medium heat and fry the meatballs on both sides until golden brown.
Tip
You can mix 100 g of crushed ice into the minced meat. The meatballs will then be juicier and won't crumble. The meat mixture must remain very cold throughout the preparation. The milk too. This is the only way to achieve juicy meatballs. Even the meat you grind must be thoroughly chilled. Use full-fat milk, it has a better taste. If you only have dried marjoram, use one tablespoon. Rub it between your fingers to better release its aroma.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef