John Myers
Ingredients for 1 servings:
- 1 kg minced meat, mixed, e.g. veal-lamb or chicken-beef or pork-turkey
- 1 large onion(s), pureed or finely grated
- 3 tbsp olive oil
- 1 large zucchini, finely grated
- 2 tbsp breadcrumbs
- 1 m.-sized egg(s)
- 100 g cheese (Kefalograviera) or Parmesan, finely grated
- 50 g parsley, finely chopped
- 1 tsp black pepper
- 1 tbsp sea salt
- e.g. chili
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes
Ideal for freezing, makes about 40 – 60 dumplings
Place all ingredients in a bowl and knead thoroughly until combined. Cover directly with cling film over the meat mixture and refrigerate overnight. Wearing disposable gloves, form small meatballs and place them on a plate that fits in the freezer (test beforehand). Make sure they are not touching each other. The entire mixture yields approximately 40-60 mini meatballs, depending on size. Cover again with cling film and place in the freezer. After approximately 3 hours, the meatballs will be frozen and can now be packed in a freezer bag. This way you always have a good basis for a delicious meal when you are in a hurry. It is worth making a larger stock of 2 kg of meat, especially for a family. The meatballs will keep in the freezer for at least 3 months, but they are usually used up very quickly. The meatballs are cooked in boiling soup in approximately 10 minutes, and in pasta sauce in approximately 15 minutes. You can also fry them from frozen in a pan at low temperature or bake them in the oven at 180 degrees Celsius for about 20 minutes. Tip: Thaw them slightly for 30 minutes, stuff them into hollowed-out mushrooms, tomatoes, or baby peppers, and top them with cheese in the oven. This makes a quick and extremely delicious appetizer for parties.
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