Dachev’s Parmesan Meatballs
One of the most delicious meatball recipes I make. They turn out very juicy and aromatic thanks to the parmesan.
Ingredients
- About 300-400g ground meat - should be lean, pure meat without fat, in a 2:1 pork to beef ratio
- 2 eggs
- Half a package of parmesan - about 100-150g
- 2 slices of white bread
- Pinch of salt
- Red pepper
Optional - a pinch each of the following spices:
- Black pepper
- Savory
- Cumin
Preparation
- Remove the crust from the bread slices and soak them thoroughly in water
- Mix all ingredients very well until you get a uniform mixture
- Shape the meatballs by hand
Cooking
Cook in a pan without added fat. If the pan has a non-stick coating, you can cook directly. If it doesn’t have such a coating, you can do a light searing with a little fat to prevent sticking.
Cook on both sides until they become nicely golden.
Result
The meatballs turn out very tasty, juicy and aromatic. The parmesan gives them a special flavor that makes them unforgettable.
