The best meatballs They are distinguished by their crispy skin and juicy interior. They owe this to two types of meat with a high fat content, which is why they have a distinctive taste and are so delicious.
They are perfectly browned, as they should be to conquer the tastes of adults and children. Make them once and they will undoubtedly become a favorite dinner item for the whole family.
- 300 g minced pork shoulder,
- 300 g minced beef leg,
- 1 onion,
- 2 cloves of garlic,
- 1 egg, size L,
- 30 g breadcrumbs,
- 50 ml of milk,
- 1 teaspoon of salt,
- ½ teaspoon of black pepper,
- ½ teaspoon of marjoram,
- 1 pinch of nutmeg.
Additionally:
Cut the onion into very small cubes and fry it in a tablespoon of oil. Press the garlic through a press and add it to the onion at the end. Remove from heat and let cool.
In a large bowl, combine the meat, egg, onion, garlic and spices. Add breadcrumbs and milk. Knead the mass with your hands for about 5 minutes. If the meat becomes too tough, add 2 tablespoons of cold water.
With moistened hands, form balls weighing approximately 50 g each.
Heat the oil in a pan over medium heat. Place the meatballs and fry them on each side until they turn golden brown. Do not fry many at a time so as not to lower the frying temperature.
Remove the meatballs from the pan and place them on paper towels.
Serve the best meatballs warm. A suitable addition would be mashed potatoes or groats and your favorite salad.
Store leftovers in the refrigerator in an airtight container. Use within 3 days.
Source: Terazgotuje.pl
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