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Zagreb-Style Meatballs

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Zagreb-Style Meatballs
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Preparation
25 min.
Cooking
20 min.
Тotal
45 min.
Servings
4

Ingredients

  • bread - 1 slice, white
  • cream - 1 2/3 cups (400 ml)
  • mince - 26.5 oz (750 g), pork
  • salt
  • black pepper - ground
  • eggs - 2
  • parsley - 1/2 bunch
  • flour - 4 tablespoons
  • rusks - 3 tablespoons, ground
  • oil - for frying
  • milk - 2/5 cup (100 ml)
  • garlic - 1 clove
measures

How to make

Crumble the slice of bread and dip it in 2/5 cup (100 ml) cream. Mix the minced meat with salt and black pepper and add the bread with 1 egg and 1/2 of the finely chopped parsley. Form meatballs from thus prepared mixture; each meatball needs to be 2″ (5 cm) long and 1/2″ (1.5 cm) thick.

Roll them in flour, a beaten egg and crushed rusks or breadcrumbs and drop them to fry in plenty of preheated oil. Bake on both sides to a nice tan. Fry 1 tsp flour in a bit of heated oil and pour in the cold milk and cream while continuously whipping with a whisk.

Finally, season the sauce to taste with salt and black pepper. Stir until thickened, then add the chopped garlic and the remaining parsley. Once the Zagred-style meatballs are ready, pour the sauce over them and put them on the stove to boil.

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