Meatballs are one of my favorite ways to eat minced meat. They are great by themselves just with bread, but you can also make various meals around them.
The toughest part about them is the mess around frying them, but once you are over that, you can have a fresh quick meal for days.
Here’s how I make them!
Servings: 4 portions
Cooking time: 20 min
Difficulty: easy to medium
- 500 g of minced meat, beef and pork
- 1 dried bread
- 150 g of milk
- 1 egg
- 1 garlic clove
- thyme (optional)
- 1 tbsp of parsley
- 1 tsp of onion powder
- salt and pepper
- oil for frying
- Soak the bread in the milk. The milk quantity will ensure your meatballs will have enough moisture and will not harden.
- Mix the meat with the egg, soaked bread in milk, grated garlic, onion powder, chopped parsley, thyme, salt and pepper.
- With your wet hands, form balls of your desired size.
- Fry them in oil until they are dark golden on all sides.
- Serve it hot (I also really like it cold) as a snack or in a sandwich.
- Other ways to enjoy this is to cook the ready meatballs in tomato sauce of your choice, add pepper and oregano and service it with pasta or mashed potatoes.