Ingredients
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For the meatballs
For coating
For frying
For serving
Method
-
Soaking the bread
Remove the crusts from the bread, soak it in milk, then squeeze it well.
10 min -
Mixing
Knead the minced beef thoroughly with the squeezed bread, the egg and the seasonings.
10 min -
Shaping
Shape the mixture into balls of about 40 to 45 grams, roughly 4 cm in diameter.
15 min -
Resting
Cover the balls and chill them in the fridge for at least 30 minutes so they firm up.
30 min -
Coating
Lightly roll the meatballs in flour, then shake off any excess.
10 min -
Frying
Fry in plenty of moderately hot oil for 4 to 5 minutes per side, gently flattening them as they cook, then drain on kitchen paper.
15 min
| Nutrient | Total (20 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 715 kcal | 136 kcal |
| Fat | 193 g | 9,6 g |
| of which saturates | 73 g | 3,6 g |
| Carbohydrates | 60 g | 3,0 g |
| Protein | 174 g | 8,7 g |
| Fibre | 5,1 g | 0,3 g |
An estimate calculated from the raw weight of the ingredients. Not included: flour, sunflower oil, lemon. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: white bread, milk (lactose), flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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