How to cook
Allow me to introduce you to these exceptionally juicy meatballs, which besides being so delicious are also slightly spicy, plus are quite easy to make. It's best if you make your own mince. Pick out fresh tender meat, preferably veal and pork. If you use pork only, the meatballs will turn out a bit rubbery and not nearly as juicy, so be sure to add some veal as well.
Cut the meat into pieces and grind them in a meat grinder. You can use a blender as well but if you don't have that either, ask your local butcher to grind up the meat you've chosen.
Put the ground meat in a bowl, add the egg, spices, chopped parsley, breadcrumbs and brandy. The alcohol in the mince helps it absorb less oil and is particularly suitable if you intend to fry them. Knead the mince well with your hands, mash the meat so that the spices season the mince.
Cover the mince with foil and put it in the fridge for 2 hours. A user suggested that I add the onions before grilling them, so I did. Chop the green onions finely, take the mince out and add them to it, knead again. To get nicely formed meatballs, I use the so-called cap method.
What you need is the cap from a 3 cups (700 ml) jar. Wet the cap and flip it over so its inner side is facing toward you. Take about 3 oz (80 g) of the mince and put it in the cap. Press on it with your hand and distribute it so it fills the cap.
Even the top out well and flip the cap over, shake it lightly and the prepared meatball will come out. This is an easy way to make meatballs of the same size and shape. Do this for all of them but be sure to wet the cap after each one, so that they come out easier. Cook the meatballs on both sides in a griddle pan, grill or fry them with a little oil.