17 pieces, 8 cm
These are the most delicious meatballs in the world! The recipe I keep from my great-grandmother who was a great chef. Later my grandmother continued the tradition, and now it’s my turn. I have tried a variety of versions, in different countries, but that of my grandmother are unmatched. I prefer to bake them instead of frying. The choice is yours. The recipe is not complicated, but do not miss any of the ingredients proposed. This combination is their secret.
1 kg of pork minced meat (could be a mixture of pork + veal, better pork prevails so they stay juicy)
4 large onions, finely chopped
4 slices of bread (the drier the better absorbs the water)
1 bunch of finely chopped parsley
black pepper to taste
nutmeg to taste
1 tbsp. of salt
cumin to taste
savory to taste (very suitable)
sunflower oil to taste (for baking)
Soak the slices of bread in cold water. I wait a few minutes. I drain them well by squeezing them by hand and make them on wet crumbs.
Mix all products (including the bread crumbs), without the sunflower oil. I form 8 cm balls. I arrange them in a greased tray at a distance from each other.
Cover the bottom of the tray with sunflower oil and very little water.
Bake in preheated oven at 200ᴼC.
Turn them periodically to bake on both sides.