Soft, juicy meatballs, pan-fried
Votes: 8
Time: 35 min.
Complexity: easily
Quantity: 20 meatballs
Complexity: easily
Quantity: 20 meatballs
These meatballs are made from a mixture of equal parts ground pork and beef, resulting in a rich, juicy, and tender texture. They're further enhanced by panko breadcrumbs soaked in milk, chopped onion, and a little melted butter. Two eggs ensure a firm hold, preventing the meatballs from falling apart. Since they'll be pan-fried, don't make them too large. Brown them in olive oil on all sides and serve them as an appetizer on skewers or with a side dish as a main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef
- 450 g of minced pork
- 0.5 tbsp. panko breadcrumbs
- 1/4 cup whole milk
- 1 onion, finely chopped
- 55 g softened butter
- 2 large eggs
- 0.5 cup chopped parsley leaves
- Olive oil, for frying
We recommend
Recipes with similar ingredients: ground beef, minced pork, eggs, panko breadcrumbs
Cooking the dish according to the recipe:
- Soak the breadcrumbs in milk while you prepare the remaining ingredients.
- Place the ground beef and pork in a large bowl. Add the onion, butter, eggs, and parsley, and season generously with salt and pepper. Place the soaked breadcrumbs in the bowl and mix thoroughly with clean hands. Form the mixture into meatballs about the size of ping-pong balls.
- Heat about 1/4 inch of olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides and cooked through, about 15 minutes. Serve tender and juicy. meatballs with spaghetti pasta.
Author of the recipe - George Durand (USA) – chef, TV presenter
Categories:
recipe / Pan / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / / Italian cuisine
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