A classic from German cuisine and also a Berlin original: Bulette with mustard and bread rolls and a freshly tapped beer.
Ingredients for 4 meatballs
- 250 g minced pork or mixed minced meat
- 1 egg
- 1 onion
- 2 old rolls
- 1 level tsp salt
- 1/2 tsp pepper
- possibly caraway
Preparation of the meatballs
- Finely dice the onions and soak the buns in the water.
- Knead the onions, minced meat, spices, egg, and the soaked bread roll well in a bowl.
- In the meantime, heat oil, butter, or margarine in a pan for frying the meatballs.
- Form approx. 4 meatballs with wet hands. The meatballs should be flat so they don’t take too long to cook.
- Fry on both sides over medium heat until brown and crispy.
Useful additional knowledge
- If there are no old rolls in the house, the meatballs also work with toast.
- If the dough is too Or kneads some breadcrumbs under the dough
- Add a little water or instant broth to keep the meat dough from becoming too crumbly
