Step 1

Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the meatball.

Step 2

Peel the onion and slice very finely. Fry in a frying pan with the oil until it starts to brown.

Step 3

Now add the mincemeat /ground meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram, parsley, paprika and knead through with your hands or a wooden spoon until everything is evenly mixed.

Step 4

Roll a handful of the mixture to a ball and fry it in the oil to check whether you got the seasoning right.

Step 5

Form little meatballs with your hands. The size is dependent on your preference. I like to use an ice cream scoop to portion them, as having evenly sized frikadellen, will help them cook evenly. Mine were about 5 cm in diameter and weighed roughly 50 gr/ 1.7 oz each.

Step 6

Add enough oil or clarified butter into a large frying pan to cover the base. Fry the meatballs on medium heat for around 5-7 minutes on each side. Do not turn the meatballs too early, let them fry a little to build up a firmer consistency. Otherwise, they might break apart when turning. Ensure the oil is not too hot, as the outside will crisp to quickly and leave you with a raw inside.

Step 7

Place on a paper towel, to soak up the excess fat before serving.

Step 8

Can be eaten hot or cold.

Step 9

Preheat the oven to 200°C/ 392°F and place the meatballs on a tray lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size.