Step-by-step meatball

Cut crusts of bread, put them on a plate and sprinkle milk over them. Put the mince into a bowl and break the egg above it. Add a little nutmeg above grated or pinch of ground nutmeg. Season the ground beef with freshly ground pepper and 2-3 tsp salt. Cut out slices of bread and crumble them above the minced meat. Sprinkle flour on flat board.

Chop minced meat to a uniform mass, in which no more pieces of bread can be seen. That prevents cracks. Divide the minced meat into four portions and form them into smooth balls between wetted hands, leave them as desired or press them flat. Revolving balls by flower.

Heat butter in a frying pan until foam has almost disappeared. Place meatballs in a pan and fry on a high heat for 3-4 minutes. Always roll balls with wooden spatula through pan so that they become nicely evenly brown. For soft meatballs, put the water in a pan and place the lid on it, for meatballs with a crispy crust, only put the lid on the pan. Balls on low heat in approx. 25 min. Gently done.

Remove meatballs from the pan and make jus by stirring well with 100 ml water. Serve with boiled potatoes and cauliflower or green beans.