It’s been awhile since I’ve made any new meatball recipes. We’ve had Cherballs a few times, the Israeli ones when pure ground beef was on sale (gotta use up that Baharat), and “normal” Buletten…I am still enthusiastic about meatballs, just not doing much exploring.
Anyway, last week Mr Radish was away on business, and long enough that I was able to eat all the foods he doesn’t like, but still had to fix myself a lunch after doing the Saturday shop. As I walked by the meat counter, there they were: tiny fresh pre-made meatballs, of mixed beef and pork, next to some other pre-made finger foods intended for your Fasching party. The strapping young butcher trainee behind the counter seemed surprised when I asked for eight pieces. 1) That came out to 114g, or about 4oz, a perfectly cromulent lunch serving. 2) I didn’t know if I would enjoy them; the herbs and flavors used were not on the signage.
February 2023
Dropped them in a hot pan on the stove for a few minutes.
February 2023
Then ate them with an onion roll from the Dinkel* wagon at the Wochenmarkt, which is one of my new favorite things. (There was cream cheese for the roll, and some homemade Jalapeño BBQ sauce.)
February 2023
“So, Radish, how they did taste?”
They were pretty good. A bit of a Bratwurst flavor–heavy on the marjoram, with some onion and black pepper. Next time, I buy more!
