• Soak the bread roll in a bowl of water. Once it softens, squeeze out the excess liquid using your hands, a spoon, or a sieve. This step is important, as too much moisture will affect the texture of the meatballs.
  1 stale crusty roll
• Fry the sliced onion in a frying pan with 1 tablespoon of oil until it starts to brown
  1 onion, 1 tablespoon vegetable or sunflower oil
• In a large bowl, combine the ground meat, bread pulp, fried onion, egg, mustard, salt, pepper, marjoram, parsley, and paprika. Knead the mixture with your hands or a wooden spoon until everything is thoroughly combined.
  250 g ground pork, 250 g ground beef , 1 egg , 1 teaspoon mustard , 1 teaspoon salt , ½ teaspoon black pepper , 1 teaspoon ground sweet paprika, 1 teaspoon dried majoram , 1 teaspoon dried parsley
• Roll a small test meatball and fry it in oil to check the seasoning. Taste and adjust if needed.
• Form meatballs with your hands. Using an ice cream scoop helps portion them evenly. (Each should be about 5 cm in diameter and weigh approximately 50 g / 1.7 oz.)
• Heat a frying pan over medium heat and add enough oil or clarified butter to cover the base. Fry the meatballs for 5–7 minutes per side. Do not turn the meatballs too early; let them fry undisturbed to develop a firmer and crispier texture, preventing them from breaking apart. Ensure the oil is not too hot; otherwise, the outside will crisp too quickly while the inside remains raw.
  Butter, clarified butter, or vegetable oil
• Place the cooked meatballs on a paper towel to absorb excess fat before serving.
• Serve hot or cold

To make in the oven

• Preheat the oven to 200°C/ 392°F and place the meatballs on a tray lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size.  Flip halfway through to ensure even cooking.

To make in an airfryer

• Bake at 200°C (392°F) for 10 minutes, flipping once halfway through for even browning.