East-european Meatballs

Recipe by Ramo-san
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • (you will need more than those 75ml oil. Those 75ml are about the quantity that gets absorbed in the process and therefore will be part of the nutrition info).
  • Soak the bread in water (or milk) and the crush it into small crumbs.
  • Mix together in a big bowl, by hand: the meat, the onion, the potato, the garlic, the bread and the egg (raw).
  • Add salt and pepper to taste then add 2 teaspoons of paprika.
  • Mix until homogenous.
  • Oil hands and make small balls out of the meat mix (about 2. 5-3cm (1") in diameter).
  • In a big cast-iron pan, pour sunflower oil to cover the pan bottom about 1cm (1/2") and heat it on medium high heat (level 6).
  • When hot, roll the meatballs one by one through the flour and place them in the pan.
  • Do not overcrowd the pan, as you will need space to turn the meatballs around.
  • Turn the heat lower (to level 4-5) and keep an eye on the meatballs at all times as they can burn quickly.
  • When they get a bit golden, turn them around.
  • You will have to turn them at least 2 times until they are done (it will take about 15-20 minutes for one round).
  • When done, they will have a light brown colour and they will be done on the inside too (you have to try them).
  • Delish!