Instructions
Preparation
- Remove the crusts from the slices of bread.
- Place the slices of bread in a splash of milk and soak for 10 minutes.
- Mix the seasoning, egg and soy sauce through the minced meat.
- Squeeze the bread out slightly.
- Mix the bread through the meat mixture and add the meatball seasoning.
- Optionally add the peanut butter for a satay-like flavour.
- Shape 4 to 5 large meatballs (100–125 g) or several small ones (25–30 g). Press firmly!
- Sprinkle flour onto a plate.
- Roll the meatballs through the flour until completely white.
- Leave the meatballs to rest in the fridge for 5–10 minutes.
- Melt a generous knob of butter or use a combination of butter and olive oil in a frying pan.
- Brown the meatballs all over at a fairly high temperature.
- Add milk to the pan so the meatballs are sitting slightly in the milk.
- Bring to the boil (the milk will foam a little).
- For a slightly sweeter flavour, you can add extra sweet soy sauce or a little sugar.
- Cook the meatballs for about 20 minutes, turning them occasionally.
Serving
- Delicious with the gravy from the pan poured over them.