www.becook.com/en/recipe/sponge-meatballs
Sponge Meatballs
Do not let the name confuse you: it comes only from the uncanny likeness, in colour and texture, between these meatballs and sea sponges. As for the taste, they certainly are tasty; whether the likeness goes that far we could not say, as we have not tried a sponge yet.
- Time
- 45 min
- Servings
- 4
- Difficulty
- Easy
5.0 · 1 rating
By Bojan Nikolić ·
Preparation
-
1
Chop the parsley.
parsley
-
2
Separate the egg yolks from the whites. Make sure the bowl for the whites is one in which you can later whisk them until stiff.
Tip: Keep the egg whites cold (in the fridge) until it is time to whisk them.
-
3
Peel the garlic and chop it finely.
garlic
Making the mixture
-
4
Put the flour into a round-bottomed bowl, add the baking powder and mix.
flour
baking powder
-
5
Stir the egg yolks into the flour.
flour
-
6
Add half of the water, mix well, then add the rest.
water
-
7
Season with salt and pepper to taste.
-
8
Add the garlic, 3 tablespoons of oil and the chopped parsley and mix well.
garlic
parsley
sunflower oil
-
9
Add the ground meat and mix again.
-
10
Whisk the egg whites until stiff, add them to the mixture and stir until everything is nicely combined. Leave the mixture in the fridge for 2 hours before you start frying.
Frying
-
11
Heat the oil in a deep pan. Scoop up small amounts of the mixture with a coffee spoon, drop them into the oil and fry for a couple of minutes on each side.
sunflower oil
Tip: Heat the oil over high heat, but fry the meatballs over medium heat, so that they do not burn on the outside while staying raw inside.
-
12
Lift the fried meatballs onto kitchen paper to drain off the excess oil.
sunflower oil
Serving
-
13
You can serve the meatballs warm with various sauces: tomato sauce, mushroom sauce, hot salsa…
The whole recipe, step by step, on www.becook.com/en/recipe/sponge-meatballs
