I was searching for lunch ideas the other day in our family cookbook as I have run out of ideas. What is interesting about this particular one that I found is that it uses cornflakes instead of breadcrums to coat the meatballs. I decided to try it and it turned out better than expected. This serving below makes 36 meatballs, which is plenty for a family of 3-4. Here's what I learned in the process:
INGREDIENTS250 g | minced meat of your choice2 | eggs3 tsp | ground paprika2 tsp | ground pepper2 tbsp | Vegeta (all purpose seasoning)150 g | breadcrumbs1 | grated onion6 | grated potatoes
Tip: For the coating: crush up some cornflakes, dried oregano or rosemary, sunflower seeds, pumpkin seeds and any other seeds
INSTRUCTIONS
In a large bowl, combine all ingredients by kneading the mixture like a dough. In a separate bowl, grind up some cornflakes, sunflower seeds, pumpkin seeds and any other seeds of your liking. This will be used later to coat the meatballs. Make small meatballs and place them in the bowl in batches to evenly coat all meatballs in the crumbs. Preheat the oil and slowly place your meatballs into the pan. Fry each batch for about 7 minutes or until golden or dark brown. (P.s. the browner they are, the crunchier!) Once fried, place them on a paper towl in a bowl.
Bon Appétit!
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