Appetizer meatballs with mayonnaise and onion

Name: Appetizer meatballs with mayonnaise and onion - Claudia F.
Ingredients: Meatballs: 500g mixed minced meat; 1 onion; 2 eggs; 3 slices of bread; 1 bunch of dill; 2; 3 tablespoons of flour. Mayonnaise: 1 raw egg yolk; 1 teaspoon of mustard; 1 teaspoon of lemon juice; 250 ml of oil; 4 red onions for the final mixture.

Appetizers - Appetizer meatballs with mayonnaise and onion by Claudia F. - Recipia

I have made meatballs with mayonnaise and onion several times, especially when I have guests and need something quick and easy to share. The first time I saw this combination on a forum, I found it curious, and after trying it, it became one of my go-to recipes. It’s a practical solution for appetizers and doesn’t require any sophisticated ingredients. Quick Info Total time: approx. 1 hour 15 minutes (including chilling time) Preparation time: 35-40 minutes Cooking time: 20-25 minutes (for the meatballs) Servings: 8-10 as an appetizer Difficulty: easy to medium Recipe type: cold appetizer Ingredients Meatballs: - 500 g mixed ground meat (beef and pork) - 1 onion - 2 eggs - 3 slices of bread (type doesn’t matter, just make sure it has a thin crust) - 1 bunch of dill - 2-3 tablespoons of flour (for shaping the meatballs) - salt, pepper, vegeta (to taste) - oil for frying Mayonnaise: - 1 raw egg yolk - 1 teaspoon of mustard - 1 teaspoon of lemon juice (or to taste) - 250 ml oil - salt For the final mix: - 4 red onions (preferably, for color and taste) Preparation method 1. Soak the bread in cold water for a few minutes. Then squeeze it well, so it doesn’t retain any water. 2. Peel and finely chop the onion. Wash and finely chop the dill. 3. In a large bowl, mix the ground meat, chopped onion, squeezed bread, dill, eggs, salt, pepper, and vegeta to taste. 4. Mix everything until the composition is homogeneous. Cover the bowl and refrigerate for about 30 minutes. This allows the flavors to meld and the mixture to bind better. 5. After chilling, take small amounts of the mixture with floured hands and shape small meatballs. 6. Fry the meatballs in hot oil over medium heat, turning them until they are golden brown. Don’t overcrowd the pan to prevent them from sticking together. Remove to paper towels. 7. While the meatballs cool, prepare the mayonnaise: in a bowl, combine the egg yolk, mustard, and a pinch of salt. Gradually add the oil while constantly mixing, until all the oil is incorporated and the mayonnaise becomes thick. Add lemon juice to taste. 8. Peel and slice the red onion lengthwise, julienne, or into rings, depending on your preference. Lightly rub with salt (or vegeta). If desired, you can blanch it for 10-15 minutes in hot water, then drain – this makes it softer and easier to eat. 9. In a large bowl, combine the mayonnaise, onion, and cooled meatballs. Mix gently, just enough to coat the meatballs with mayonnaise. 10. Refrigerate for 15-20 minutes before serving. Why I make this recipe often It’s suitable for any gathering with multiple people. It can be partially prepared in advance, and the meatballs hold up well for a few hours. I love the combination of red onion with mayonnaise and meat, and it’s easy to adjust the quantities as needed. Tips and variations Tips - The bread should be well squeezed; otherwise, the mixture will be too soft. - If the mayonnaise curdles, try again with a new yolk and gradually incorporate the broken mayonnaise. - For the red onion, if you find it too pungent, blanch it briefly in boiling water. Substitutions - Dill can be omitted or replaced with parsley if you don’t like the taste. - You can use only pork or only beef, but the mix gives a better texture. - Red onion can be replaced with white onion, but it will be less sweet. Variations - Sometimes I’ve made larger meatballs, but they’re more enjoyable when they’re small, as they are better coated with mayonnaise. - For a lighter version, they can be baked, but the texture and flavor won’t be the same. Serving ideas - Arrange on a platter, with onion and mayonnaise on top. They pair well with slices of bread or as part of a cold platter with other appetizers. Frequently asked questions 1. Can I make the meatballs a day in advance? Yes, the fried meatballs can be stored in the refrigerator for a day and mixed with mayonnaise and onion before serving. 2. Can I use store-bought mayonnaise? You can use it if you don’t have time or don’t want to make mayonnaise at home, but the flavor will be simpler. 3. Do I need to blanch the onion? It’s not mandatory. If you like crunchy and flavorful onion, use it raw. If you prefer it softer, you can blanch it for 10-15 minutes. 4. Can I skip the vegeta? Yes, just use salt and pepper. Vegeta adds a more intense flavor but is not essential. 5. Can I make it with chicken breast? It can also be made with chicken, but the texture will be less juicy. Be careful when frying, as chicken dries out more quickly. Nutritional values Estimate for 1 serving (out of 10): approximately 250 kcal, 16 g protein, 18 g fat, 6 g carbohydrates. Values may vary depending on how much mayonnaise is actually used. The recipe is quite filling, with enough protein and fat from the meat and mayonnaise. Storage and reheating The meatballs can be stored in the refrigerator, plain, for up to 2 days. The mixture with mayonnaise and onion should ideally be made on the day of serving, otherwise, the onion makes the meatballs too soft. If there are leftovers, they can be stored cold, but I don’t recommend keeping them for more than 24 hours after mixing with mayonnaise. The plain meatballs can be reheated in the microwave or in a pan, but not with mayonnaise.

Appetizer meatballs with mayonnaise and onion

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