As the name says, these are walnut-sized little balls made of minced meat (pork or beef or a mix thereof), crumbled stale bread (or rather rools that are soaked in warm water, which is then squeezed out of them), chopped onions (we always use onion paste in these days - so much easier to find the right dosage and to blend it with the rest of ingredients) and an egg, seasoned with salt and pepper and then fried.
People usually deep-fry them, but I'd advise against it. Paradoxically, it makes them dry like sawdust and really hard. Mum always fries them in a frying pan, in a generous amount of sunflower oil, but only so much that they would be a little less than half-covered. When one side is fried, she flips them; this way they are golden brown, of a nice consistence, and hold in the fridge for at least a week.
For 500 gr minced meet we use one or one and a half rolls, depending on their size, one middle-sized egg and a teaspoon of onion paste. Don't put too much bread in the mix, or the meatballs will taste of... well, nothing.
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branchandroot
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Date: 2014-10-01 08:02 pm (UTC)As the name says, these are walnut-sized little balls made of minced meat (pork or beef or a mix thereof), crumbled stale bread (or rather rools that are soaked in warm water, which is then squeezed out of them), chopped onions (we always use onion paste in these days - so much easier to find the right dosage and to blend it with the rest of ingredients) and an egg, seasoned with salt and pepper and then fried.
People usually deep-fry them, but I'd advise against it. Paradoxically, it makes them dry like sawdust and really hard. Mum always fries them in a frying pan, in a generous amount of sunflower oil, but only so much that they would be a little less than half-covered. When one side is fried, she flips them; this way they are golden brown, of a nice consistence, and hold in the fridge for at least a week.
For 500 gr minced meet we use one or one and a half rolls, depending on their size, one middle-sized egg and a teaspoon of onion paste. Don't put too much bread in the mix, or the meatballs will taste of... well, nothing.