Hackbällchen mit Cranbeerymarmelade

Ingredients

• 200 g fresh cranberries (or lingonberries)
• 50 ml lingonberry juice
• 125 g gelatin sugar (2:1)
• 1 old-fashioned roll
• 1 onion
• 500 g minced meat
• 200 g veal patty
• 1 egg
• Salt
• Pepper (from the grinder)
• 1 tbsp mustard
• 0.5 tsp paprika powder
• 1 beaten egg (for breading)
• breadcrumbs (for breading)
• oil (for deep frying)
• basil leaves (for garnish)

Instructions

1. 1.

   Wash the cranberries, drain and mix with lingonberry juice and gelatin sugar in a pot. Stir until boiling, then simmer gently for 4 minutes while skimming off foam. Transfer jam to a bowl and let cool.

2. 2.

   Soak the roll in plenty of warm water. Peel and finely chop the onion. Combine minced meat with veal patty, onion, drained roll, and egg; season with salt, pepper, mustard, and paprika. With damp hands form 20 g balls. First coat balls in beaten egg, then in breadcrumbs. Heat oil in a pot (it’s hot enough when bubbles begin to rise on the handle of a wooden spoon). Fry balls portion-wise in hot oil until golden brown. Remove and drain on kitchen paper. Garnish with cranberry jam and basil leaves.