East-european Meatballs

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“A delicious recipe that goes perfectly with pasta and tomato sauce, with green peas sautee, or just as a simple appetizer when you need to entertain a big bunch of people - just stick some toothpicks in them on a tray.”

Ingredients Nutrition


  1. (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).
  2. Soak the bread in water (or milk) and the crush it into small crumbs.
  3. Mix together in a big bowl, by hand: the meat, the onion, the potato, the garlic, the bread and the egg (raw).
  4. Add salt and pepper to taste then add 2 teaspoons of paprika.
  5. Mix until homogenous.
  6. Oil hands and make small balls out of the meat mix (about 2. 5-3cm (1") in diameter).
  7. 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).
  8. When hot, roll the meatballs one by one through the flour and place them in the pan.
  9. Do not overcrowd the pan, as you will need space to turn the meatballs around.
  10. Turn the heat lower (to level 4-5) and keep an eye on the meatballs at all times as they can burn quickly.
  11. When they get a bit golden, turn them around.
  12. You will have to turn them at least 2 times until they are done (it will take about 15-20 minutes for one round).
  13. When done, they will have a light brown colour and they will be done on the inside too (you have to try them).
  14. Delish!

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