Meatballs, Euro and Asian Style
These meatballs have lots of flavour and are great with so many things: mashed potato, roast vegetables, pasta and tomato sauce etc. They are quite heavy and have lots of flavour.
1 pound ground beef
1 large egg
1 cup bread crumbs
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground black pepper
1 red chilli, very finely chopped
3 sprigs parsley, chopped
1/2 tsp ground cumin
1/2 tsp ground bay leaves
1/3 tsp salt
Mix all the ingredients together with a wooden spoon until well mixed and supple. Shape into balls. Keep an eye on your cooking time with the different shapes though. The bigger the longer.
Heat frying butter in a large skillet. Roll the meatballs in some more bread crumbs, not too much. Fry them on medium hot heat, turning them every 5 minutes or so, until brown and crispy on the outside and done on the inside. For golf ball size fry them for about 15 to 20 minutes.
A great variation that has more of an Asian flavour: Mix all the same ingredients but leave out the bay leaves and parsley and use only half of the bread crumbs. Add half a cup of desiccated coconut and 2 tbsp sweet soy sauce. Serve them with yellow rice and a nice sweet soy sauce or peanut sauce.