Leftover meat was used to create meatballs in Persia. Over time, this dish was very popular around the world and was eaten for many occasions. It is also used in many Italian dishes, such as pasta.
- 1 kg ground beef (chuck cut)
- 1 cup white onion (or grated on the large holes of a coarse grater)
- 1/2 cup fine, dry breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 250 grams mozzarella cheese.
- 1/4 cup finely chopped fresh parsley leaves
- 1 ½ tsp ground oregano
- 2 tsp kosher salt
- 2 tsp Freshly ground black pepper
- 1 pound ground meat, such as beef, pork, turkey, chicken, or veal, or a mix
- 1/2 cup finely chopped onion (or grated on the large holes of a coarse grater)
- 1 clove garlic, minced
- 2 cup of vegetable oil
- In a large bowl mix the ground beef, parmesan cheese, oregano, parsley, egg, onions, garlic, then season it with salt, and pepper. Mix it well with your bare hands until well combined you can also use gloves for food safety.
- Once done, soak the breadcrumbs into the milk and let it soak for 30 seconds then squeeze the excess milk but not all of it since we need some moisture. Then add the soaked breadcrumbs into the mixture then mix it again until well combined.
- Form large meatballs then flatten the meat, put some mozzarella cheese in the middle then form it again into large meatballs.
- Preheat a large pan with 2-3 inches of vegetable oil until smoking hot. Once the oil is ready, fry the meatballs until golden brown for about 8-12 minutes. Once done use a stainless steel strainer to transfer it into a wire rack and let it rest for 5 minutes to also remove the excess oil.
Your Mighty Cheesy Meatballs are ready! Anything you’d like to add? Comment down below!