Johann Lafers meatballs: Hearty, flavorful and really good - with bacon and herbs
Created: 09/09/2022, 10:42 am
By: Anne Tessin
Meatballs by Johann Lafer © Lafer
There is hardly anything more honest than a really good meatball.
At Johann Lafer they are particularly flavorful thanks to the bacon, garlic and herbs.
There are classics in German cuisine that everyone can agree on.
Spicy and vigorously fried meatballs are certainly part of it, because there are delicious variations even for vegetarians and vegans.
It doesn't matter whether it's made from mixed minced meat, minced beef, soy or another alternative: Meatballs only taste good when they are seasoned and have a lot of flavor.
This is easy exercise for top chef Johann Lafer.
He prepares his meatballs with bacon, garlic and herbs and if your mouth is already watering, then get the pan out of the cupboard because here comes the recipe from the pros.
Johann Lafer with meatballs © Lafer
Meatballs according to Johann Lafer: You need these ingredients
for 4 servings:
1 stale bun
100 ml lukewarm milk
100 g streaky bacon
3 shallots
2 cloves of garlic
25 grams of butter
420 g mixed minced meat
1 egg (size M)
1 tsp medium hot mustard
Salt (or fine Kalahari salt from Johann Lafer)
Pepper from the mill (or Tellycherry pepper from Johann Lafer)
30 g clarified butter
3 sprigs of thyme
3 sprigs of rosemary
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This is how you fry the perfect meatballs the Johann Lafer way
Dice the stale bun and boil it with the milk.
Peel the shallots and garlic and dice both very finely, as well as the bacon.
Chop half of the herbs.
Heat the butter in a pan and sauté the bacon and shallots in it.
Then let the mixture cool down a bit.
Place the fresh ground beef in a bowl along with the onion mixture, egg, mustard, soaked bun, and chopped herbs.
Season everything generously with salt and pepper.
Mix all ingredients thoroughly with a spatula or with your hands.
Using wet hands or an ice cream scoop, form four meatballs of the same size from the seasoned mincemeat.
Tip:
To ensure that the meatballs are the same size, you can also use a metal ring with a diameter of 8 cm or a soup ladle of the appropriate size.
Heat the clarified butter in the coated pan and fry the meatballs on one side over medium heat.
Then turn the meatballs and add the remaining sprigs of herbs, the garlic cloves and the butter.
Reduce the heat and continue to sauté the meatballs over low heat, 5 to 8 minutes, until done.
Tip:
When frying, the herbs give off their aroma and the meatballs taste even better.
Try it out and enjoy meatballs in Johann Lafer quality.