Meatballs are a favorite worldwide - whether with actual meat or meatless, we can find them on our dining table regularly. Curiously, every country has its own spin on the recipes for cooking and for serving them, so let's become a little more familiar with some variations on meatballs from world cuisine:
Ingredients: 10 thin slices of ham, 1 lettuce head, 17.5 oz potatoes, 1 onion head, 1 1/5 cups peas, 5 tbsp oil, salt, black pepper and grated nutmeg to taste, 1 egg; for the sauce - 1 tbsp vinegar, 1 tbsp oil, 1 tsp mustard, salt and black pepper to taste.
Preparation: Boil the peas in salted water and blend half of them. Mix the blended half with the grated onions and potatoes, the egg, nutmeg, salt and black pepper to taste and once everything is mixed well, add the non-blended peas. Form meatballs from this mixture, braise them in the oil on both sides. Serve them with the ham and the chopped lettuce, seasoned with the dressing made from the vinegar, mustard, oil and the spices for it.
Preparation: Mix the mince with 1 of the raw eggs, peel the boiled ones. If needed, season the mince with salt and black pepper to taste. Put a layer of mince over each egg to cover it completely, then roll thus prepared meatballs in the beaten eggs, then in the breadcrumbs and braise in the oil. Drain them and leave them for about 10 min. to bake in a preheated oven.
Ingredients: 2 lb beef mince, 6 eggs, 7 tomatoes, salt and black pepper to taste, crumbled rusks for rolling and oil for frying.
Preparation: Mix the mince with 4 eggs and season with salt and black pepper. Make elongated meatballs from this mixture and dip them in the whipped eggs and crumbled rusks, then braise until golden in the oil. Squeeze the juice out of the tomatoes and put it to boil, season with salt and black pepper and put the meatballs in it. Boil until the liquid begins to evaporate.