There is nothing more honest than a really good meatball. At Johann Lafer they are especially tasty thanks to the bacon, garlic and herbs.
There are classics in German cuisine that everyone can agree on. Spicy and deep-fried meatballs are certainly part of it, because there are delicious variations for vegetarians and vegans as well. It doesn’t matter if it’s made from mixed ground meat, ground beef, soy or another alternative: meatballs only taste good when they’re seasoned and have a lot of flavor. This is easy exercise for chef Johann Lafer. He prepares his meatballs with bacon, garlic and herbs and if your mouth is already watering, then take the pan out of the cupboard because here comes the recipe from a pro.
According to Johann Lafer: You need these ingredients
for 4 servings:
- 1 stale bun
- 100 ml of lukewarm milk
- 100 g of striped ham
- 3 shallots
- 2 cloves of garlic
- 25 grams of butter
- 420 g of mixed minced meat
- 1 egg (size M)
- 1 tablespoon of medium hot mustard
- Salt (or Kalahari Fine Salt from Johann Lafer)
- Mill pepper (or Tellycherry pepper from Johann Lafer)
- 30 g of clarified butter
- 3 sprigs of thyme
- 3 sprigs of rosemary
This is how you fry perfect meatballs the Johann Lafer way
- Cut stale buns into cubes and boil with milk.
- Peel the shallots and garlic and chop both very finely, as well as the ham. Chop the herbs in half.
- Heat the butter in a pan and sauté the ham and onions. Then let the mixture cool slightly.
- Place the fresh ground beef in a bowl along with the mixture of onions, eggs, mustard, soaked buns and chopped herbs.
- Season everything liberally with salt and pepper.
- Mix all the ingredients thoroughly with a spatula or your hands.
- With wet hands or an ice cream scoop, form four equal sized meatballs from the seasoned ground beef. Tip: To ensure that the meatballs are the same size, you can also use a metal ring with a diameter of 8 cm or a soup spoon of the appropriate size.
- Heat the clarified butter in a greased pan and fry the meatballs on one side over medium heat.
- Then turn the meatballs over and add the remaining sprigs of herbs, garlic cloves and butter.
- Lower the heat and continue to cook the meatballs over low heat, 5 to 8 minutes, until done.
Tip: During frying, the herbs release their aroma and the meatballs taste twice as good. Try it and enjoy Johann Lafer quality meatballs.