Grandma's best meatballs recipe

To make the meatballs recipe, soak the stale bread roll in warm water and then squeeze it well until hardly any liquid remains. If using breadcrumbs, this step can be skipped.

Combine ground beef, onion, soaked bun (or bread crumbs), eggs, minced garlic clove, a pinch of salt, pepper and optionally a little cumin in a large bowl. Mix everything well until all ingredients are evenly distributed. I must say that here I prefer to use my hands and here comes the part that grandma always called \love to knead into it\.

Now, with wet hands, form equal-sized patties, pressing firmly to prevent them from falling apart.

Heat the oil in a pan and fry the meatballs on both sides until they take on a nice brown color. In my experience, you get the best result here if you use a medium heat level and don't turn the meatballs too often.

Then add the broth and simmer the meatballs over low heat for 15-20 minutes. The broth provides the meatballs with moisture and ensures that they remain juicy inside.

Just before the end of the cooking time, stir in the mustard and mix everything well. This gives the meatballs a particularly nice and aromatic sauce.

And grandma's meatballs are ready! They taste best with mashed potatoes or fried potatoes and a green salad. But let's be honest, they actually taste good with everything.