- 11 ounces ground beef
- 1 slice of old bread (soaked)
- 1 egg
- 2–3 garlic cloves (minced)
- 1/2 teaspoon mustard
- 1 tablespoon seasoned salt
- Pepper to taste
- 4–5 tablespoons white flour
- 3.5–5 ounces oil
- 9 ounces heavy cream
- 1–2 garlic cloves (minced)
- (Optional) Parmesan and parsley (garnish)
- (Optional) Pasta or rice
- Combine ground beef with a slice of soaked (squeezed) bread. Add egg, minced garlic, mustard, and seasonings. Mix really well with your hands. Make small balls out of the mixture, each the size of a table tennis ball (you should end up with about 15 or so balls).
- (If you’re making pasta or rice as a side, start cooking it now.)
- Prep a plate with flour on the side, and heat up oil in a deep skillet on high. When the oil is really hot, dip each meatball in flour, and transfer to skillet.
- Lower to medium and fry balls for about 4-5 minutes on one side, then flip to the other. After another 5-6 minutes, add heavy cream and lower the heat to medium low. Bring everything to boil, wait another 2-3 minutes, then remove from heat.
- Serve with mashed potatoes or pasta.
Serve about 3 per person. Make pasta, rice or mashed potatoes on the side.