Parsley Meat Balls
Posted on October 26, 2007
3/4 cups Bread crumbs; dry
1/2 cup Milk
2 Onions; chopped
1/2 cup Water
2 lb Ground chuck 1/2 Parsley bunch; (3/4 cup) finely chopped
3 Mint leaves; finely chopped
3 Egg yolks
3 small Garlic cloves; minced or mashed
1 1/2 ts Salt
1/4 ts Pepper
1 1/2 tb Olive oil
1 1/2 tb Butter
1/4 cup Red wine vinegar; (4 tbs) or lemon juice
1/2 ts Dried oregano, crumbled
Soak bread crumbs in milk; then beat up until mushy.Cook onions, covered, in the water until the water has boiled away. Mix together thoroughly the meat, soaked bread crumbs, cooked onions, parsley, mint, egg yolks, garlic, salt, and pepper. Form into walnut shaped balls. Heat the oil and butter, and brown meat balls on all sides, slowly and well. Transfer meat balls to a seving dish. Pour wine vinegar into the pan, heat, and scrape up the drippings; pour over the meat balls. Sprinkle with oregano. Makes 3 dozen small meat balls.