Meatballs can be made in a variety of different ways and still have a great effect on the food you are serving. Many people are used to the Italian version of this recipe but I like this Armenian one much better.
- beef – 22 oz (600 g), or use pork
- cumin – 1/2 tsp
- bread – 1 slice of dry white
- eggs – 1
- parsley – 6 – 7 sprigs
- salt – to taste or about 1/2 tsp
Grind the meat twice and add it to the pre-soaked in water and drained bread.
Then, add the egg, parsley, salt and cumin to the mixture. Knead the mixture for the meatballs very well and with greased hands form small (nut- sized) meatballs.
Fry the Armenian meatballs in hot oil without rolling in flour.