- ½ cup fresh breadcrumbs
- 3 Tablespoons milk (approximately)
- 500g pork/veal mix (or beef mix)
- 1 large garlic clove, crushed
- 1 egg
- 3 Tablespoons chopped fresh herbs (I used parsley, rosemary, basil, oregano)*
- Salt & pepper
- Olive oil for frying
- Place the breadcrumbs in a bowl and pour over the milk.
- Allow to soak for 5 minutes.
- Place the mince, garlic, egg and the chopped herbs in a large bowl.
- Season with salt and pepper, and mix thoroughly.
- Squeeze the milk out of the breadcrumbs. Discard the milk, and add the breadcrumbs to the mince mixture.
- Mix the breadcrumbs thoroughly into the mince mixture.
- Take Tablespoons of the mince mixture and form into small balls.
- Heat the olive oil in a fry pan over medium heat.
- Fry the meatballs in batches until they are browned on all sides. The meatballs are not completely cooked at this stage.
- The meatballs can now be frozen. Allow them to cool, then flash freeze# before packing into individual serves.
- To eat immediately, simmer the meatballs in pasta sauce or add to your favourite recipe.
Source: The Cook's Pyjamas
Share It To Your Friends!
Loading...
