Archive for September 23rd, 2013

2013, September 23

Recipe of the Month: Fried Meatballs and Mushroom balls

While talking to my friend Kenneth from California one Saturday night, we discussed what we were having for lunch the next day. I was all excited and started explaining the Menu, then suddenly hit a wall. I just couldn’t think of how to describe to him something that is “Meatloaf, yet not meatloaf but more like meat balls, but not in the way I see it eaten in the US with pasta and such. And they won’t look like balls, cause we’re cooking them in butter, they’ll be flatter. And I also make this same recipe with mushrooms!” (Oh, have I mentioned this was at half past 1am over at my end of the conversation? That might’ve had something to do with my effort.) So I went with Google searching a photo for him, then calling it:

Meatloaf, differently. ;)

Wondering how to cook something as the above (so eloquently!) described? You’ll find my recipe below.

page meatballs

page mushroom balls

page meatballs and mushroom balls

Fried Meatballs and Mushroom balls

500g minced pork meat or 500g canned mushrooms
1 1/2 red onions
2 cloves of garlic
2 medium sized eggs
2 stale buns
ground black pepper
ground red pepper

Braise the chopped onions in some oil or butter. (You can leave this part out altogether and start at the following step, if you’re like me and dislike cooked onions.)
When it cooled a bit, add the minced meat or chopped mushrooms, pressed garlic and the eggs as well. You can also add some thinly chopped parsley.
Add the stale buns into water, or possibly milk, and let them soak thoroughly.
Add the soaked buns into the meat or mushroom mix and squeeze them all together like when kneading dough. Season with salt, pepper and red pepper. If the paste is too soft, then add some breadcrumbs and work them into it.
Form balls from the paste with your wet hands, then roll in breadcrumbs.

Add all the meatballs to a pan with oil or butter and leave them to fry until they are brown on one side. Shake the pan to loosen the meatballs and then turn each one with tongs to brown the other side. Keep turning with tongs until they are completely and evenly browned. Don’t give up too quickly, you want that crispy browned exterior. When everything looks pretty brown, cut into one of them to test if it’s well fried. Transfer the meatballs to a paper towel to drain.

If you’re not into frying them in oil, another option is to oven-fry them. That is my preferred option, honestly, so I can avoid having too many oily dishes.

The way we traditionally eat both the meatballs and the mushroom balls versions here in Transylvania is on the side of potatoes (no gravy), just fried with a little salt and salad to go with the main course.

If you’d like however, throw your meatballs into tomato gravy to cook for awhile longer and then serve with pasta.
We also like having them on the side with tomato gravy, or pickled cucumber sauce.

Bon appétit! :)

%d bloggers like this: