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Meatballs à la Antoine
 


 

  • 300/500 grams beef / half-and-half ground meat 
  • 1 Egg
  • Pepper
  • Salt 
  • Nutmeg
  • Breadcrumbs 
  • Soy sauce 
  • Ketchup
  • Mustard

 

  1. Mix the ground meat with the egg, pepper, salt, nutmeg, and a tablespoon of mustard and knead together. Sprinkle a layer of breadcrumbs on top and knead further until the meat no longer sticks. Now form firm balls. 

 

  1. Heat plenty of butter over high heat and brown the meatballs all around. Then add half a cup of water, soy sauce, ketchup, and some mustard to the pan and stir together, then let the meatballs simmer on low heat for 25 minutes. Turn them regularly. 

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