Method

Notes

Traditionally the mince meat is veal or pork, but the recipe works nicely with beef.

Preparation

Soak the bread in the milk.
Skin the onions and garlic and chop fine or grate.
Put all of the ingredients including the egg in a mixing bowl and mix thoroughly.
I would use a spoon until the egg is broken and distributed, and then roll up my sleeves and use my (clean) hands, (squeezing the ingredients melds them together better than any other technique).
Season with pepper.
Taking a golf ball sized lump of mince meat mixture roll it between your palms to produce a firm ball. Flatten it slightly and put to one side for cooking.

Cooking

Heat the sunflower oil in a large frying pan, it needs to be hot, not smoky.
Cook 3 or 4 patties at a time, frying them for 3 to 5 minutes on each side.
Remove from the oil with a spatula and set aside to keep warm. Repeat until you have a sufficient quantity.

To serve

Serve hot in the winter with pasta and Italian tomato sauce.
Serve cold in the summer with a green salad

Variations

• Albanian Meatballs
• Argentinian Meatballs
• Frikadeller - Danish Meatballs
• Köttbullar - Swedish Meatballs
• Greek Meatballs