Meatballs
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Cut the roll into 1 cm cubes, place in a bowl, and pour milk over it. Let it soak briefly.
Peel and press 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 roll with milk.
With wet hands, form meatballs from the mixture and coat them in breadcrumbs, gently pressing them onto the meat with your palms.
Chef's 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.