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Recipe: Algerian Meat Balls
Similar Categories: Algerian, Meat, Balls
2 slices dry bread 1/4 pint milk 1 lb. beef or lamb, minced 1 large onion, finely chopped 1/2 level teaspoon dried dill 4 tablespoons chopped fresh parsley or 2 tablespoons dried parsley 1/2 level teaspoon dried mint or 1 level teaspoon chopped fresh mint 1 egg, lightly beaten 3/4 level teaspoon salt 1/4 level teaspoon pepper Oil or fat for deep-frying
Soak bread in milk until soft; squeeze out excess milk. To the bread add all ingredients listed, except fat for frying. Mix all ingredients very thoroughly; if too thick to shape easily, add some of the milk in which the bread was soaked. Roll mixture into 1-incb. balls. Fry a few at a time in deep fat at 370 degrees F. until balls are golden brown. Remove from fat, drain and serve. Makes 18 to 24 appetizers
Soak bread in milk until soft; squeeze out excess milk. To the bread add all ingredients listed, except fat for frying. Mix all ingredients very thoroughly; if too thick to shape easily, add some of the milk in which the bread was soaked. Roll mixture into 1-incb. balls. Fry a few at a time in deep fat at 370 degrees F. until balls are golden brown. Remove from fat, drain and serve. Makes 18 to 24 appetizers
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