Meatballs Variations

1. soak the bread roll in milk, squeeze hearty and chop.

2. Peel 1/2 onion and 1 garlic and cut into small cubes. Sauté onion in 1 tbsp oil until translucent. Mix well with the mince, egg, mustard, breadcrumbs, parsley, chopped garlic and 1 pinch of marjoram, season with salt and season with pepper. For the herb mixture, coarsely chop the coriander, cumin, a quarter of a cinnamon stick and 2 chili peppers and put them in a spice grinder. Season the mince mixture with it and a little bit of nutmeg over it form.

Form small sausages from one half of the minced meat with wet hands, and small balls the size of nuts from the other half.

Blanch the tomatoes, remove the skin and seeds and cut the flesh into small cubes. In a frying pan, heat 1 tbsp olive oil with the remaining cinnamon stick and sauté the diced tomatoes. Season with salt, pepper and 1 pinch of sugar, pour 50 ml clear soup, simmer briefly and add 2 tbsp olive oil. Spread evenly on a platter and sprinkle the pine nuts.

Peel the remaining 3 onions and cut them lengthwise into strips. Sauté in 2 tbsp olive oil until translucent, add the remaining clear soup and 2 tbsp olive oil. Add 1 pinch sugar, bay spice, remaining peppercorns, chili pepper, allspice seeds and remaining unpeeled garlic clove and simmer everything together for about 15 minutes on low heat. Season with sherry

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