Meatballs and Potato-Cucumber Salad with Pretzels

Ingredients

• 1 old-fashioned roll
• 75 ml lukewarm milk
• 1 onion
• 1 tbsp butter
• 600 g mixed ground meat
• 1 egg
• 1 tbsp sharp mustard
• 1 tsp dried marjoram
• 2 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• 3 Tbsp breadcrumbs (as needed)
• vegetable oil (for frying)
• 2 pretzel sticks
• 2 onions
• 1 tbsp freshly chopped parsley
• fresh grated horseradish

Instructions

1. 1.

   Soak the roll in milk for the meatballs. Peel and finely dice the onion, then sauté it in hot butter until translucent. Combine the ground meat with the torn, soaked bread, egg, mustard, onion, marjoram, and parsley; season with salt and pepper. If the mixture is too wet, fold in breadcrumbs. Shape about 12 small patties and fry them in a pan over medium heat in hot oil for 3–4 minutes per side until golden brown.

2. 2.

   Slice the pretzel sticks into rounds. Peel, halve, and cut the onions into strips; sauté them in 1–2 Tbsp hot oil until golden. Sprinkle parsley over the pretzels and distribute the onion strips on top. Place one small meatball on each pretzel round and garnish with horseradish before serving.