Meat Balls
- 2 cups cold veal, beef or mutton, ground
- 1 cup breadcrumbs, sifted
- 2 egg yolks, lightly beaten
- 2 Tbsps butter, softened
- 1 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp sweet marjoram, powdered
- 1 Tbsp parsley, chopped
- 2 egg whites, beaten to a stiff froth
- Flour
Remove all the skin and gristle from the ground meat. Add breadcrumbs, beaten egg yolks, butter, salt, black pepper, sweet marjoram and chopped parsley. Mix all together lightly with a fork. Add the beaten egg whites. Mix completely together.
Flour your hands. Form the mixture into round balls and then flatten them until they are half an inch thick. Brown on both sides in boiling lard. Serve on a shallow dish.
Flour your hands. Form the mixture into round balls and then flatten them until they are half an inch thick. Brown on both sides in boiling lard. Serve on a shallow dish.
Submitted by Mar 7, 2010
15 min
30 min
45 min