Meatballs
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
62
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Bring 3 cups of water to a boil and add minced onions
2
Immediately remove water from heat and pour into a strainer
3
Drain parboiled onions well, pat dry and set in a bowl
4
Soak bread crumbs in milk for 10 to 15 minutes
5
Drain through a sieve and press down lightly to squeeze out excess milk (but leave moist)
6
To the onions add the ground beef and mix together with a fork
7
Add the parsley and mint, salt and pepper
8
(To taste for seasoning, first heat some of the mixture in a skillet; taste, then adjust seasoning)
9
Set aside, refrigerated and covered for 1 hour to firm up
10
When ready to cook your meatballs, take a teaspoon of the meat mixture and form a ball the size of a walnut
11
To help shape the mixture dip your hands in cold water
12
Shape meatballs smoothly but don't overwork the meat
13
When all meatballs are shaped, heat oil and butter in a large skillet
14
Lightly dredge meatballs in flour and shake off excess
15
Saute meatballs for about 4 to 5 mins a side or until just done
16
They should be just cooked through, but still moist inside
17
Pat dry on paper towels
18
When ready to serve, place meatballs in the tomato sauce (see recipe below) to reheat and serve atop spaghetti