The recipe for meatballs is like at home. A greedy person will refuse you another share!

Photo Credit: Pexels (Rachel Claire)

Photo Credit: Pexels (Rachel Claire)

Meatballs remind us of our mothers or grandmothers who fed us warm and delicious meals when we were children.

Makes 5-6 servings

– 500 grams of minced pork (I cut a piece of defatted pork leg at home)
– 80 grams of bread (2 pieces of bread) put in water and squeezed well
– 1 bed
– 50 grams of shallot / red onion or regular onion, finely cut
– 1 bunch of green parsley, chopped
– 2-3 crushed garlic cloves (depending on size, but also on how garlic is liked)
– 1 grated teaspoon of salt
– ½ teaspoon of pepper
– 1-2 tablespoons of flour or good bread crumbs
– cooking oil (sunflower, rapeseed etc.) for frying
– 1 teaspoon paprika (optional)
– 1 teaspoon of dried thyme (optional)

How we prepare them

1. The preparation process is very simple: the first 8 items from the list above put them all in a large bowl, they are important for the preparation of meat, writes That’s all the ingredients except flour or breadcrumbs for filling the meatballs, oil and optional if you don’t want to add them.

Note: if you want, you can fry the onion for a few minutes in a saucepan with 1 teaspoon of oil. Meatballs are also good with raw onions, just finely chopped.

For the meat used, this time, I used a pork leg, which I dug up at home. You can also use beef mixed with leaner pork. You can also use chicken (thigh), for a lighter caloric option. The idea is that it’s better to use lean meat, not lean meat. We don’t want the meatballs to dry out, but we also don’t want the fat to ooze out while cooking.

2. All the ingredients in the dish are mixed well and get a texture. Tip: To better understand how to cook, grind a small amount of ingredients (the size of a hazelnut) and taste it. If after tasting this little patty, you think it needs more salt and pepper, adjust the taste to your liking.

How to shape meatballs

1. With hands moistened with water, break small piles (as possible) from the well-mixed pork mixture. We roll them between our palms, shaping them into balls. You can make them smaller or larger if you want. You can also crack them up a bit.

2. Have flour or bread close at hand. We turn the cut meat into flour or bread.

How to make meatballs

In a well-heated pot or pan, pour about two fingers of vegetable oil and heat well. The best temperature for frying is 170-180 ° C. If there is no special thermometer, you can tell if the oil is hot by sticking the end of a wooden spoon into the pan. If air bubbles form immediately around it, you can fry the meatballs, one at a time, without putting them in the pan.

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