NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- minced pork, not too fatty1/2 lb
- ground beef1/4 lb
- onion, finely chopped1
- bread, crumbled; preferably at least a day old1/2 cup
- egg1
- black pepper, ground
- white pepper, ground
- thyme, dried; or fresh to taste1 1/2 tsp
- nutmeg, grated1 tsp
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Put all the ingredients in a bowl and knead well.
Form the mixture into balls approximately 1 inch (2.5 cm) in diameter and flatten them until ½ inch (1.5 cm) thick.
Place the balls in a baking pan spread with a bit of oil or cooking spray and roast at medium or high heat 15 minutes or until golden brown.
Turn the meatballs over and roast another 5 minutes until golden brown on the other side too.
When ready immediately remove from pan and place on kitchen paper to absorb excess fat.
Serve hot with salads, or your favourite sauce. Enjoy!
