I've been making these meatballs for years, especially when I'm out of lunch ideas or when I have unexpected guests. They always save me when I have some ground meat on hand and some greens. Sometimes I make them for the fridge, other times for a quick evening meal with a salad. It's one of those recipes where you don't have to weigh everything too carefully, but they always turn out well.
Quick Info
Total time: approx. 1 hour
Servings: 45-50 small meatballs (enough for 6-8 people as a snack or 4-5 main servings)
Difficulty: easy
Ingredients
900 g ground meat mix (beef and pork)
2 eggs
10 cloves of garlic
1 slice of bread (approx. 60 g, crust removed)
1 bunch of fresh dill (or to taste)
1-2 teaspoons salt (to taste)
freshly ground pepper
oil for frying (at least 500 ml, depending on the size of the pan)
Optional: 1 small grated potato or ½ grated zucchini, squeezed dry
Preparation
1. Cut the crust off the slice of bread, tear the inside, and soak it in cold water for 2-3 minutes. Squeeze out the water well and place it in a large bowl.
2. Add the ground meat over the bread. Crack the eggs and add them to the meat.
3. Peel the garlic, crush it, or press it directly into the mixture.
4. Chop the dill as finely as you can and add it to the bowl.
5. Add salt and pepper to taste. If you haven't tried adding enough salt directly to the meat before, I advise you not to be stingy.
6. If you want to add potato or zucchini, now is the time. Grate the vegetable on a fine grater, squeeze it well, and add it to the bowl.
7. Mix everything by hand until you get a homogeneous paste. If it seems too soft, you can add a little breadcrumbs or even a spoonful of flour, but it's not mandatory.
8. Heat the oil in a deep pan over medium to high heat. The oil should be enough to cover the meatballs halfway.
9. To prevent the mixture from sticking to your hands, keep a small bowl of warm water or oil nearby. Take some of the mixture and form balls about the size of a walnut, rounding them slightly between your palms.
10. Place the meatballs in the hot oil, without crowding them. Fry for 3-4 minutes on each side until they are evenly browned.
11. Remove the meatballs onto a strainer or a plate lined with kitchen paper to drain the oil.
12. Continue until you finish the whole mixture.
Why I make this recipe often
It's quick, and I can use what I have in the fridge. These meatballs hold up well for two to three days, and I can eat them both cold and hot. I like that they don't require sophisticated ingredients, and I can juggle with the greens or vegetables. They are easy to make even in large quantities.
Tips and Variations
Tips
The meat should be slightly fatty; otherwise, they come out too dry.
Don’t add too much bread or vegetables; otherwise, the meatballs become mushy.
If you want to see if you've seasoned it well, fry one meatball and taste it before making them all.
For a crunchier crust, dust the meatballs with a little flour before frying.
Substitutions
Dill can be replaced with parsley if you prefer.
If you don’t have bread, you can use breadcrumbs (2-3 tablespoons) instead.
You can use only pork or only beef if that’s what you have, but the taste will differ.
Eggs are not absolutely necessary, but they help bind the mixture.
Variations
Add a little thyme or oregano for a different flavor.
You can also use granulated garlic if you don’t have fresh, but don’t add too much.
If you want fluffier meatballs, add a teaspoon of baking soda mixed with lemon juice.
For vegan meatballs, check the version with mushrooms or lentils, but the mixing and frying process remains the same.
Serving Ideas
I serve them on a platter, plain, as an appetizer or with mustard.
They go well with mashed potatoes or a summer salad.
They can be added to a tomato sauce for marinated meatballs.
They are also good in a sandwich with vegetables.
Frequently Asked Questions
Can I freeze the meatballs?
Yes, they can be frozen after being fried and cooled completely. I put them in bags or containers with parchment paper between layers.
What type of meat should I choose?
Ideally, a mix of pork and beef, with at least 15-20% fat. Only beef will be drier.
How do I know they are cooked through?
After they have browned, you can cut one open to see if the center is no longer pink. Or you can leave them in the oven at 180°C for a few minutes after frying.
How thick should I make them?
About the size of a walnut, to be as uniform as possible for even frying.
Nutritional Values
One meatball (approx. 25 g) has, approximately:
Calories: 55-60 kcal
Protein: 3.5-4 g
Fat: 3.8-4.5 g
Carbohydrates: 1-1.5 g
Values depend on the amount of oil absorbed and the proportion of meat used.
Storage and Reheating
They are kept in the fridge, covered, for 3 days. To reheat, place the meatballs in the oven for 5-6 minutes at 160°C or quickly heat them in a pan without additional oil. They are also fine cold from the fridge. If you freeze them, they keep well for up to 2 months.
Quick Info
Total time: approx. 1 hour
Servings: 45-50 small meatballs (enough for 6-8 people as a snack or 4-5 main servings)
Difficulty: easy
Ingredients
900 g ground meat mix (beef and pork)
2 eggs
10 cloves of garlic
1 slice of bread (approx. 60 g, crust removed)
1 bunch of fresh dill (or to taste)
1-2 teaspoons salt (to taste)
freshly ground pepper
oil for frying (at least 500 ml, depending on the size of the pan)
Optional: 1 small grated potato or ½ grated zucchini, squeezed dry
Preparation
1. Cut the crust off the slice of bread, tear the inside, and soak it in cold water for 2-3 minutes. Squeeze out the water well and place it in a large bowl.
2. Add the ground meat over the bread. Crack the eggs and add them to the meat.
3. Peel the garlic, crush it, or press it directly into the mixture.
4. Chop the dill as finely as you can and add it to the bowl.
5. Add salt and pepper to taste. If you haven't tried adding enough salt directly to the meat before, I advise you not to be stingy.
6. If you want to add potato or zucchini, now is the time. Grate the vegetable on a fine grater, squeeze it well, and add it to the bowl.
7. Mix everything by hand until you get a homogeneous paste. If it seems too soft, you can add a little breadcrumbs or even a spoonful of flour, but it's not mandatory.
8. Heat the oil in a deep pan over medium to high heat. The oil should be enough to cover the meatballs halfway.
9. To prevent the mixture from sticking to your hands, keep a small bowl of warm water or oil nearby. Take some of the mixture and form balls about the size of a walnut, rounding them slightly between your palms.
10. Place the meatballs in the hot oil, without crowding them. Fry for 3-4 minutes on each side until they are evenly browned.
11. Remove the meatballs onto a strainer or a plate lined with kitchen paper to drain the oil.
12. Continue until you finish the whole mixture.
Why I make this recipe often
It's quick, and I can use what I have in the fridge. These meatballs hold up well for two to three days, and I can eat them both cold and hot. I like that they don't require sophisticated ingredients, and I can juggle with the greens or vegetables. They are easy to make even in large quantities.
Tips and Variations
Tips
The meat should be slightly fatty; otherwise, they come out too dry.
Don’t add too much bread or vegetables; otherwise, the meatballs become mushy.
If you want to see if you've seasoned it well, fry one meatball and taste it before making them all.
For a crunchier crust, dust the meatballs with a little flour before frying.
Substitutions
Dill can be replaced with parsley if you prefer.
If you don’t have bread, you can use breadcrumbs (2-3 tablespoons) instead.
You can use only pork or only beef if that’s what you have, but the taste will differ.
Eggs are not absolutely necessary, but they help bind the mixture.
Variations
Add a little thyme or oregano for a different flavor.
You can also use granulated garlic if you don’t have fresh, but don’t add too much.
If you want fluffier meatballs, add a teaspoon of baking soda mixed with lemon juice.
For vegan meatballs, check the version with mushrooms or lentils, but the mixing and frying process remains the same.
Serving Ideas
I serve them on a platter, plain, as an appetizer or with mustard.
They go well with mashed potatoes or a summer salad.
They can be added to a tomato sauce for marinated meatballs.
They are also good in a sandwich with vegetables.
Frequently Asked Questions
Can I freeze the meatballs?
Yes, they can be frozen after being fried and cooled completely. I put them in bags or containers with parchment paper between layers.
What type of meat should I choose?
Ideally, a mix of pork and beef, with at least 15-20% fat. Only beef will be drier.
How do I know they are cooked through?
After they have browned, you can cut one open to see if the center is no longer pink. Or you can leave them in the oven at 180°C for a few minutes after frying.
How thick should I make them?
About the size of a walnut, to be as uniform as possible for even frying.
Nutritional Values
One meatball (approx. 25 g) has, approximately:
Calories: 55-60 kcal
Protein: 3.5-4 g
Fat: 3.8-4.5 g
Carbohydrates: 1-1.5 g
Values depend on the amount of oil absorbed and the proportion of meat used.
Storage and Reheating
They are kept in the fridge, covered, for 3 days. To reheat, place the meatballs in the oven for 5-6 minutes at 160°C or quickly heat them in a pan without additional oil. They are also fine cold from the fridge. If you freeze them, they keep well for up to 2 months.