Serves 6
30 min
Eastern European Meat Balls
Recipe GLPRb75e857557e2fa
Tender, herb-infused ground pork and beef meatballs with shredded potato and carrot, fresh parsley and dill, bound with moistened bread and eggs. Pan-fried until golden and cooked through, these rustic meatballs are a classic Eastern European comfort food.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
600 grams ground pork
400 grams ground beef
1 whole onion, diced
2 slices bread slices without crust, moistened in water
1 whole potato, large, shredded
1 whole carrot, large, shredded
2 tablespoons fresh parsley, diced
2 tablespoons fresh dill, diced
6 cloves garlic cloves, diced
2 whole eggs
salt
black pepper
½ cup all-purpose flour
1 cup vegetable oil (sunflower or canola)
Directions
In a large bowl, combine the ground pork, ground beef, diced onion, moistened bread (squeezed gently to remove excess water), shredded potato, shredded carrot, parsley, dill, diced garlic, and eggs. Season generously with salt and pepper.
Mix all ingredients by hand until just combined, being careful not to overwork the mixture as this can result in tough meatballs.
Shape the mixture into meatballs approximately 1½ inches in diameter, working gently to keep them tender. You should have about 24 meatballs.
Place the flour in a shallow dish and lightly coat each meatball by rolling it in the flour, shaking off any excess.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, carefully place the floured meatballs into the hot oil. Fry for 10 to 15 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 160°F when measured with an instant-read thermometer in the thickest part of a meatball.
Transfer cooked meatballs to a paper towel-lined plate to drain excess oil. Serve warm.
