First, prepare ground beef and ground pork. I bought pork at a butcher's shop and used beef ground beef in the freezer.

Finely chop the onions, add cooking oil to the pan, stir-fry over high heat, cool, and prepare.

Add stir-fried onion, nutmeg, pepper, salt, egg, bread crumbs, etc. to beef and pork grind and beat a lot. I ground a slice of homemade bread and used it. It's better to use moist bread crumbs.

Divide the well-grounded patty dough one by one, repeat it several times from right to left, and shape it into a round shape. The size of the patty should be bigger and thicker than the size of the hamburger bun, which is the size of an adult's palm. It shrinks and becomes smaller when it's.

If you cut the plastic pack, pack it individually, and put it in a container, it falls off easily even if you freeze it later, and it's easy to take it out one by one.

Don't press it too hard.

You can make 2/3 of the patty batter into hamburger patty, 1/3 into meatballs, and you can just scoop up a spoon of meatballs and make it round.

Hamburger patty is done. Patty got about a dozen the size of an adult's palm.

Meatballs are done, too. If you leave it in this state and keep it frozen, you can use meatball spaghetti, hamburgers, gratin, and other things later. Making hamburger patties and meatballs is easier than you think, right?