What's the secret of your meatballs

The secret is out! For many years I was concerned with the question of what actually constitutes the essence of the butcher's meatball. Those big meatballs that are always incredibly soft and juicy. Strangely enough, meatballs taste like a butcher's, of all places, as if there was hardly any meat in them. For years I therefore carried out experiments with a naughty amount of bread, but it didn't bring me any closer to the common butcher meatball.

By the way, the opponent of the butcher's meatball is the housewife's meatball. Mostly lovingly made from mixed minced meat, with onions, rolls and eggs. Fresh from the pan, the meatballs are juicy and, with a little luck and plenty of bread, relatively soft. However, after cooling down at the latest, they become quite hard chunks. No, no, but my meatballs have never been hard!The horrified housewife protests now, of course, because her family loves homemade meatballs.

The key point is that you don't have to make a fundamental decision for or against the habit. The classic meatball is only used here as a reference object. And with this comparison, the butcher's meatball turns out to be incredibly soft and juicy, even after cooling.

The trick is simply that most butchers make their meatballs according to the same principle: For every kilo of minced meat (mostly from pork) there are 200 ml of water and 100 g of breadcrumbs - no egg!
I got this tip from a cooking forum where the butcher's meatball was hotly debated. For my personal purposes I have adapted the recipe a little.

Butcher meatball

500 g mince

1 small Cup of water = 100 ml

1 small Cup of breadcrumbs = 50 g

1 onion, finely chopped

1 level teaspoon salt

It is important that the breadcrumbs and water are mixed together very quickly, otherwise they will combine to form Opus caementitium. Otherwise everything is as usual. Braise onions or not, add or leave out garlic, season to taste. Only eggs are forbidden. With pure pork, it becomes more of a typical butcher's meatball. Still, nothing speaks against half and a half.

I fry butcher cakes as normal, in a non-stick pan, over medium heat. Cooking it is a bit difficult because the dumplings are quite soft. So you have to make a sacrifice and try, I guess.