Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the meatball.
Peel the onion and slice very finely. Fry in a frying pan with the oil until it starts to brown.
Now add the mincemeat /ground meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram, parsley, paprika and knead through with your hands or a wooden spoon until everything is evenly mixed.
Roll a handful of the mixture to a ball and fry it in the oil to check whether you got the seasoning right.
Form little meatballs with your hands. The size is dependent on your preference. If you make larger balls, this will affect the frying time.
Heat the oil in the frying pan. Fry the meatballs on medium heat for around 4-5 minutes on each side.
Place on a paper towel, to soak up the excess fat before serving.