How to cook
Grind the meat and lard to a mince. Add the salt, black pepper, cumin and savory. Knead the mince about 15-20 min. very well with your hands.
During kneading, add 1 2/5 cups (350 ml) water. The water's a must if you want juicy meatballs. Leave thus prepared mince overnight in the fridge (covered with foil so it doesn't get a crust).
Shape meatballs with oiled hands. Cook on a highly heated grill, smeared with oil or lard, until ready.
Serve them warm with a suitable salad and red wine.