“soft” meatball recipe


I enjoy meatball every once a while; either fried or cooked together with veggies as meal. There is also a meatball soup recipe that I will share later.

The fact that I am a lazy cook and do not enjoy cooking much, it is not surprising for me to end up with food that are okay but not necessarily tasty.

I have learnt a trick or two from my mom last summer. She provided the recipe and made me try it myself while she supervised me throughout the process. I must say the meatballs I have prepared, even though it was her recipe and she was there when I made them, did not turn out to be like hers :(. But I thought I would share it with you in case you would like to try them yourself.

I called them “soft” meatballs as they are softer than what I used to do. The trick is adding a generous amount of bread to the meatball mix.

here is my soft meatball recipe, not necessarily my mom’s (hers is something a lot better that I cannot possibly demonstrate 🙂 ). Moms rock!

For a pound of minced beef (medium is better as it contains some fat and preserves the smell and taste better. But if you are like me, you will opt for lean or extra lean minced beef, which is healthier);

  1. grate a small onion and one garlic and mix with the beef. Add a little pinch of black pepper, dried mint, and salt to your taste
  2. chop finely 1/2 bunch of parsley and add to the mix
  3. sprinkle 4-5 slices of stale bread with water (also works with fresh bread, but in this case make sure to use much less water; just enough to allow them crumble in your hands when you mush them. It is okay to be hard on the bread during this process; the idea is to make little pieces of them). Drain extra water by squeezing the bread between your hands. I think you can also use bread crumbs, but I have no idea how this one would turn out; so I am sticking up with bread.
  4. Add the crumbled bread to the beef, spice, and herb mix; add one egg and mix everything really well. Some people use food processor at this stage, but I am not in favor of it; it makes everything very fine..
  5. take approximately 30 grms of the mix (or a larger one – I like my meatballs small, much smaller than the burgers. You can adjust the size of the meatball as you please) and work on it with your hands to give a round and relatively thin shape
  6. freeze, deep fry, grill, or add to the meals as you please

Bone appetite! 🙂

PS: for variety, experiment with adding other spices (such as cumin; make sure to use a little amount as cumin has a strong taste that can override the other ingredients’ aroma) or adding 1 spoon of tomato paste; I had eaten the one with the paste which had a very nice color 🙂

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3 thoughts on ““soft” meatball recipe

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  1. I only make meatballs for two things.. spaghetti and stroganoff and mine aren’t nearly as adventurous as yours! I pretty much just make them with ground beef and some garlic salt and that’s it! I let the sauces do all the rest!

    Liked by 1 person

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