Finely mince 300 g Zwiebel and 2000 g Knoblauch; cook in 28 g Olivenöl over low heat until soft and translucent, about 8 minutes.
2
Combine 454 g Rindfleisch, 200 g Semmelbrösel, 50 g Ei, 137 g Milch, 5 g Petersilie, 3 g Basilikumblätter, 3 g Salbei, 3 g Thymian, 5 g Salz, 1 g Paprika, and 1 g Cayennepfeffer in a bowl; mix until just combined.
3
Form the meat mixture into 18–20 meatballs, each about 30 g; set aside on a plate.
