Name: Crispy Pan-Fried Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g minced meat, 250 g ground beef and 250 g ground pork; 1 slice sourdough bread, about 60 g, one thick slice; 80 ml milk, whole milk; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 egg, room temperature; 1 teaspoon mustard, Dijon or yellow; 3 tablespoons fresh parsley, chopped; 1 teaspoon salt, adjust to taste; 1/2 teaspoon black pepper, freshly ground if possible; 1 teaspoon paprika powder, sweet paprika preferred; 1/2 teaspoon cumin, ground; 1 teaspoon cinnamon, adds subtle warmth; 2 tablespoons lard or oil, for frying, lard gives best flavor and crispiness

Description

These Crispy Pan-Fried Meatballs feature a delicious blend of ground beef and pork seasoned with warm spices like cinnamon and cumin, fresh parsley, and aromatic garlic, then pan-fried to golden perfection. Perfect for weeknight dinners, meal prep, or entertaining, these tender meatballs deliver crispy edges and juicy centers that will become a family favorite.

Ingredients

Scale

500 g minced meat, 250 g ground beef and 250 g ground pork
1 slice sourdough bread, about 60 g, one thick slice
80 ml milk, whole milk
1 medium onion, finely chopped
3 cloves garlic, minced
1 egg, room temperature
1 teaspoon mustard, Dijon or yellow
3 tablespoons fresh parsley, chopped
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground if possible
1 teaspoon paprika powder, sweet paprika preferred
1/2 teaspoon cumin, ground
1 teaspoon cinnamon, adds subtle warmth
2 tablespoons lard or oil, for frying, lard gives best flavor and crispiness

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Instructions

Soak the Bread: Place the sourdough bread in a small bowl and pour the milk over it. Let it sit for 2 to 3 minutes until soft and most liquid is absorbed.
Combine the Ingredients: Add the soaked bread to a large bowl with the minced meat, onion, garlic, egg, mustard, parsley, salt, pepper, paprika, cumin, and cinnamon. Mix gently but thoroughly with your hands until all ingredients are fully incorporated.
Shape the Meatballs: Wet your hands slightly with cold water. Divide the mixture into 16 to 20 portions and roll each into a smooth ball or oval shape, about 1.5 inches in diameter.
Heat the Pan: Pour enough lard or oil into a large skillet to coat the bottom and heat over medium heat for 1 to 2 minutes until it shimmers.
Fry the First Side: Carefully place the meatballs in the hot pan, spacing them slightly apart. Fry for 4 to 5 minutes without moving them, allowing a golden-brown crust to form on the bottom.
Turn and Finish: Using tongs or a spatula, gently turn each meatball and fry for another 4 to 5 minutes until the other side is also golden brown and the meatballs are cooked through.
Rest Briefly: Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil, about 1 to 2 minutes. Serve warm with potatoes, salad, mustard, or fresh bread.

Prep Time: 15 minutes
Cook Time: 15 minutes