Meatballs on a bed of mayonnaise and onion

Name: Meatballs on a bed of mayonnaise and onion - Cezara J.
Ingredients: For meatballs. A small piece of ground meat; 2 cloves of garlic; parsley; 1 egg; a slice of bread; salt; pepper; oil for frying; 3 tablespoons of store; bought or homemade mayonnaise; 1 medium onion; and seasoning.

Meat - Meatballs on a bed of mayonnaise and onion by Cezara J. - Recipia

I usually make these meatballs when I need something quick for a meal with friends or when I have a bit of ground meat left over from another recipe. Generally, you get quite a few from one batch, and the combination with mayonnaise and onion is quite practical, especially if you’re not in the mood to prepare complicated side dishes. They’re also great to take to a platter for a family gathering. Quick Info Total time: about 40-50 minutes Preparation time: 20-25 minutes Cooking time: 20-25 minutes (depending on how quickly you fry the meatballs) Servings: 4-6, depending on how small you make them Difficulty: easy Recipe type: appetizer, cold platter, informal meal Ingredients For the meatballs: - 1 small bowl (about 400 g) ground meat (whatever you have on hand, pork, beef, or a mix) - 2 cloves of garlic - 1 egg - 1 slice of bread (I usually use regular bread, it doesn’t matter too much what kind) - Salt and pepper, to taste - A little flour (only if needed, if the mixture is too soft) - Fresh parsley, chopped (about a small handful) - Oil for frying (enough to cover the meatballs in the pan) For the onion and mayonnaise base: - 1 medium onion - 3 tablespoons of mayonnaise (store-bought or homemade, whatever you have) - A little vegeta (just enough to rub the onion, not too much) Preparation method 1. For the meatballs, place the ground meat in a bowl, add the egg, crushed garlic cloves, chopped parsley, salt, pepper, and the slice of bread quickly soaked in water and then squeezed well. Mix everything by hand or with a wooden spoon until the mixture binds together. 2. If it seems too soft and you can’t shape it, add a tablespoon or two of flour. Usually, you won’t need more than that for this amount. 3. Tear off small pieces of the mixture and shape them into bite-sized balls (about the size of a small walnut). Place them on a platter as you make them. 4. Heat the oil in a deeper pan over medium heat. When the oil is hot, add the meatballs to the pan, not too crowded. Fry them on all sides until golden brown, about 6-7 minutes per batch, depending on their size. 5. Remove them directly onto paper towels to drain the excess oil. I let them sit for a few minutes until I finish with the rest of the batches. 6. Slice the onion into thin julienne strips. Place it in a small bowl and sprinkle a little vegeta on top. Rub the onion with your fingers until it softens a bit and the sharpness diminishes. 7. Add the mayonnaise over the onion and mix well. This mixture forms the base or "bed" for the meatballs. 8. To serve, spread the mayonnaise and onion mixture on the platter, then place the meatballs on top. That’s about it. Why I make this recipe often I like that I don’t have to complicate things too much and I can use whatever meat I have in the fridge. It works well for a simple meal, on a platter, and if there are leftovers, they can be packed for the next day. The combination with the rubbed onion and mayonnaise is a quick variation that elevates the meatballs from the ordinary. Tips and variations Tips - Don’t fry the meatballs on too high a heat, so they don’t burn on the outside and remain raw inside. - If you want the meatballs to be less greasy, you can take them out immediately onto paper towels. - It’s easier to prepare the whole meatball mixture beforehand and then fry them in two or three batches. Substitutions - The ground meat can be any type or mix. I’ve made them with beef, pork, and even chicken. - Mayonnaise – if you don’t feel like making or buying it, you can use a thicker sour cream, but it won’t have the classic taste. Variations - You can add dill or other herbs if you want a different flavor in the meatballs. - Sometimes I also add a bit of paprika or ground cumin if I have it on hand. - If you want an extra flavor in the mayonnaise, you can mix it with a little mustard. Serving ideas - On a platter, they work well as an appetizer for a festive meal. - They can be served with slices of toasted bread or as part of a platter with other cold appetizers. - Leftovers can also be used in sandwiches the next day, with the same mayonnaise and onion mixture. Frequently asked questions What can I use if I don’t have vegeta for the onion? You can rub the onion with just a little salt if you don’t want to use vegeta. The flavor will be slightly different, but it will still reduce the sharpness. How long should the meatballs stay on paper after frying? Usually, 2-3 minutes are enough, just to absorb the excess oil. If I don’t want to fry in a lot of oil, can I bake the meatballs? Traditionally, they are made in a pan. If you want to bake them, you can place them on parchment paper, brushed with a little oil, but the texture will be slightly different. Can I use red onion for the base? Yes, you can, but it will change the flavor and color a bit, as red onion is slightly sweeter. Can I make the meatballs larger? You can, but you’ll need to fry them a little longer or lower the heat to ensure they are cooked through. Nutritional values (estimates) For an average serving (out of 6), about 250-300 kcal, depending on how much oil remains and what meat you use. Protein: approx. 12-15 g Fat: 20-22 g (mayonnaise and frying in oil increase the value) Carbohydrates: under 10 g (comes from bread and possibly flour) These are just general estimates; values can vary quite a bit depending on the meat and frying method. Storage and reheating The meatballs can be stored in the refrigerator for up to 2 days in a closed container. Ideally, you should add them to the mayonnaise and onion base just before serving, so they don’t get soggy. They can be reheated in the microwave or quickly in a pan, but they are also good cold. The mayonnaise and onion mixture doesn’t keep well beyond a day because it releases water. Freezing is not recommended.

Meatballs on a bed of mayonnaise and onion

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