Grandma`s meatballs

Instructions

1.    Soak the bread slices in the milk. Peel and chop the shallot.
2.    Knead the minced meat with the squeezed out slices of bread, the shallot, the egg and nutmeg or mace, salt and pepper to taste. Form it into 4 nice balls.
3.    Heat the Croma Baking and Roasting in a frying pan until the bubbles have disappeared and fry the balls until brown on all sides. Add 50 ml of water and roast the balls, with the lid on the pan, for 15-20 minutes until completely done. Turn them regularly and make sure there is enough moisture in the pan. Otherwise, add a dash of hot water.
4.    Take grandma's meatballs out of the pan. Deglaze the shortening with 150 ml of water and stir to loosen the browning. Let the gravy reduce to the desired thickness and season with a little more pepper if necessary.

Tip from croma

You can make delicious meatballs from both half and half minced meat and ground beef. The half and half meatballs become slightly less compact in structure and these meatballs have a slightly juicier taste. If you flatten the balls a bit, they will cook faster and you can turn them more easily. Roll the balls in breadcrumbs for a crispy coating before frying. When deglazing with water, add 1-2 tablespoons of tomato ketchup at the same time for a tasty tomato gravy. There are handy bags with a spice/breadcrumb mix for sale. Such a bag is usually sufficient for 500 g of minced meat. You can then leave out the bread and herbs. Always read the instructions on the bag first. There are also special spices for minced meat for sale. These usually also contain salt and are a substitute for the spices mentioned in the recipe. Always read the composition carefully and use the indicated amount!