Lady’s thigh meatballs
Lady’s thigh meatballs
- 500 gr. semi-fat minced meat
- 2 onions
- 3 tablespoons flour
- 3-4 tablespoons margarine
- 5 egges
- 1/4 bunch parsley
- 3/4 glass olive oil
- 2 tablespoons rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Saute the chopped onions and two thirds of minced meat with 1 tablespoon
margarine. - Boil the rice in lots of water till soft, and drain. Remove meat from
heat, add the rest of the minced meat, the rice, chopped parsley, salt,
black pepper, and 3 egges and knead well. - Take egg-sized peces of meat and form into oval shapes. Put half of the
flour on a tray, place meatballs on the tray and sprinkle the resty of the
flour over them. - Beat 2 eggs in a bowl, coat the meatballs with beated egges 20 minutes
before the meal, and fry them in a pan containing 3/4 glass of heated olive
oil, till golden. - Take meatballs of the pan woth a perforated spoon, draining them well,
and place on a serving plate. Serve with french fries as an accompaniment.
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