Eastern European Savory Meatballs
Discover the delightful flavors of Eastern Europe with these savory meatballs, crafted from a unique blend of ground pork and beef, fresh herbs, and vegetables. My journey of experimentation has led to this mouthwatering recipe that combines the hearty textures of minced meat with the subtle sweetness of carrot and the comforting starchy goodness of potato. Perfectly seasoned and expertly fried to a golden brown, these meatballs serve as an irresistible appetizer or a satisfying main dish. Whether paired with creamy mashed potatoes or tossed in a rich tomato sauce over pasta, they are sure to impress your guests and become a staple in your culinary repertoire. Enjoy the warmth of family gatherings as you share these delicious meatballs with loved ones.
6
Servings
350
Calories
13
Ingredients
Ingredients
Ground pork
1.5 lbs (minced)
Ground beef
2/3 lb (minced)
Potatoes
2 large (grated)
Carrot
1 large (grated)
Eggs
2 large (beaten)
Garlic cloves
6 large (minced)
Onions
2 medium (finely chopped)
White bread
6 slices (crust removed and soaked in milk)
Fresh dill leaves
1/2 cup (finely chopped)
Fresh parsley leaves
1 cup (finely chopped)
Breadcrumbs
3/4 cup (as is)
Salt
1 tablespoon (divided)
Pepper
2 tablespoons (to taste)
Instructions
1
Finely chop the onions and sauté them in a medium-heated pan with a splash of canola oil and a pinch of salt for about 10 minutes, or until they become translucent and soft. Stir occasionally to prevent burning.
2
Once softened, remove the onions from the pan and let them cool in a bowl.
3
Grate the carrot using the coarse side of the grater, then squeeze it tightly between your palms to remove excess moisture.
4
Grate the potatoes finely and repeat the squeezing process to eliminate any water.
5
Remove the crusts from the slices of white bread and quickly dip them in milk for about 3 seconds. Squeeze them to get rid of excess liquid.
6
Mince the garlic cloves; if desired, remove the germ to reduce the strong aroma.
7
Remove the leaves from the fresh parsley and dill, then chop them finely.
8
In a large mixing bowl, combine the minced pork and beef, grated potatoes, squeezed carrot, eggs, minced garlic, sautéed onions, soaked and squeezed bread slices, chopped dill, parsley, breadcrumbs, and 1/2 tablespoon of salt. Mix well using your hands or a mixer, then taste and add another 1/2 tablespoon of salt and additional pepper to your preference.
9
Press the meat mixture against the sides of the bowl to ensure it's well combined and uniform. Cover the bowl and let it rest in the refrigerator for 1 hour to firm up.
10
Remove the meat mixture from the fridge 20 minutes before cooking to bring it to room temperature.
11
With slightly wet hands, take a heaping tablespoon of the mixture and roll it into a meatball. Place the meatballs on a plate.
12
In a deep frying pan, pour canola oil to a depth of about 1.5 inches and heat it over medium-high heat. A narrower pan will help keep the oil deep.
13
Once the oil is hot, reduce the heat to medium. Carefully add the meatballs, frying them for approximately 4 minutes on each side until golden brown, then for an additional minute on each side to ensure they are fully cooked.
14
Remove the cooked meatballs from the pan and place them on paper towels to absorb any excess oil.
Nutrition Information
22g
Fat
23g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in the Eastern European Savory Meatballs?
The recipe uses a combination of 1.5 lbs of minced ground pork and 2/3 lb of minced ground beef.
How many servings does this meatball recipe make?
This recipe is designed to yield 6 servings.
How should I prepare the onions for the meat mixture?
Finely chop the onions and sauté them in canola oil with a pinch of salt for about 10 minutes until translucent and soft before letting them cool.
What is the secret to preparing the carrots and potatoes for these meatballs?
Grate the carrots coarsely and the potatoes finely, then squeeze both tightly between your palms to remove all excess moisture.
How do I incorporate white bread into the recipe?
Remove the crusts from 6 slices of white bread, dip them in milk for 3 seconds, and squeeze out the excess liquid before adding to the mix.
What fresh herbs are recommended for seasoning?
The recipe calls for 1/2 cup of finely chopped fresh dill and 1 cup of finely chopped fresh parsley.
How much garlic is needed for the savory meatballs?
You will need 6 large minced garlic cloves; you may remove the germ if you wish to reduce the intensity of the aroma.
How long should the meat mixture rest before cooking?
The mixture should be covered and refrigerated for 1 hour to allow it to firm up.
Should the meat mixture be cold when I start frying?
No, you should remove the meat mixture from the refrigerator 20 minutes before cooking to bring it to room temperature.
What is the best way to roll the meatballs?
Use slightly wet hands to take a heaping tablespoon of the mixture and roll it into a smooth ball.
What kind of oil and how much should I use for frying?
Use canola oil poured to a depth of about 1.5 inches in a deep frying pan.
What is the cooking time for the meatballs?
Fry them for approximately 4 minutes on each side until golden brown, then for an additional minute per side to ensure they are cooked through.
How many calories are in one serving of these meatballs?
Each serving contains approximately 350 calories.
What are the nutritional macros for this recipe?
Each serving provides 22g of fat, 23g of carbohydrates, and 20g of protein.
What should I do with the meatballs immediately after frying?
Place the cooked meatballs on paper towels to help absorb any excess oil.
Can I use a mixer to combine the ingredients?
Yes, you can mix the ingredients using either your hands or a mixer until the mixture is uniform.
What heat setting is best for frying meatballs?
Heat the oil on medium-high first, then reduce the heat to medium once you add the meatballs.
What are some recommended side dishes for these meatballs?
They pair perfectly with creamy mashed potatoes or can be served with pasta and a rich tomato sauce.
How much salt is included in the recipe?
The recipe uses 1 tablespoon of salt total, divided during the mixing process, plus a pinch for the onions.
What role does the potato play in this recipe?
The potato adds a comforting starchy goodness and contributes to the hearty texture of the meatballs.
Why is a narrower pan recommended for frying?
A narrower pan helps maintain the depth of the oil, ensuring the meatballs are properly fried.
How much pepper should I add?
The recipe suggests 2 tablespoons of pepper, but you should adjust this to your personal preference.
Are there breadcrumbs in this recipe?
Yes, 3/4 cup of breadcrumbs are mixed directly into the meat mixture.
How many eggs are used as a binder?
Two large beaten eggs are used to help bind the meatball mixture together.
Is this dish better as an appetizer or a main course?
It is versatile and serves as both an irresistible appetizer or a satisfying main dish.
Can I skip squeezing the vegetables?
It is not recommended as removing excess moisture from the carrots and potatoes prevents the meatballs from becoming too soggy.
What tags define this recipe's style?
It is tagged as Eastern European, comfort food, party food, and dinner.
How long do I soak the bread in milk?
The bread should be dipped very quickly, for only about 3 seconds.
Does the recipe include any sugar or fiber?
The provided nutritional data shows null values for sugar and fiber.
What is the total ingredient count?
There are 13 primary ingredients used in this savory meatball recipe.