I’ve promised a few of you my meatball recipe. Truth be told is not originally mine, it’s more of a family recipe that I’ve modified a bit. It’s a pretty easy recipe and you’ll be able to complete it all in fewer than 45 minutes after the first few times. Enjoy.
Bill of materials
- 400 grams of minced meat (usually beef)
- 1 decilitre of dried breadcrumbs
- 2 decilitres of cream
- ½ onion
- ½-1 teaspoon of salt
- 1 egg
- 1 yolk
- 1 mil (1/5 of a teaspoon) white peppers
- ¼ mil (1/20 of a teaspoon) allspice or ginger or clove (depending on your taste)
Chop the onion finely and fry it in butter.
Stir the breadcrumbs into the cream and set it aside, stir once in a while to let it swell.
Work the salt into the meat.
Add egg, yolk, onion and the spice and work it all together.
Add the cream/breadcrumbs and work it all together.
The result should be pretty firm and sticky. Add milk or cream it is to firm and a little breadcrumbs if it is to moist.
Fondling the balls
Just roll them with your hands. Moisten your hands with just a little water to make the goo stick a little less.
The balls should no be larger than 2 centimetres in diameter.
If you’re lazy you take more goo and make larger hamburger-like thingies. Make them a bit thicker and a bit smaller.
Fry them in a frying pan at high temperature and ample of butter. Move them around often.
Since you probably have a lot of balls to fry, put the fried ones in the oven at no more than 75 centigrade.
Some creamy sauce
Sure, you can do your own sauce. But frankly the stuff from any shop over here, or IKEA abroad will do nicely. Don’t follow the recipe though. Generally the sauce is part water, milk and the mix itself. Exchange the water for milk, and the milk for cream. So if the recipe says one part milk and two parts water you take one part cream and two parts milk.
Those meter-high tyrants usually have a problem with last spices up in the ingredients. I usually use salt and white peppers only as my little one is a bit finicky. Bless him.
Cranking it up to 11
Instead of the ¼ mil ingredient you add:
- ½ mil of black peppers
- ¼ mil of ginger
- ¼ mil of cayenne or other strong peppers