It is Thanksgiving in Budapest.
Or
How to Fry a Meatball.
1 kilogram ground pork
garlic, roughly half a head, crushed or finely minced
salt
pepper
2 - 3 thick slices of white bread
2 eggs
flour
Immerse the bread slices in a bowl of water.
Place meat, garlic, two eggs, about three x 3/4 full table spoons salt, and half the previous amount of black pepper in a bowl.
Squeeze the water out of the bread slices and add them to the bowl (remove any stubborn crusts that won't soften).
Use hands to thoroughly combine.
Test the mixture to determine if it needs more salt. (I actually tasted it this time. When we prepared the stuffed peppers, I basically put it in my mouth and swallowed in great fear and repulsion. Really, is this a technique that home-cooks the world over practice with aplomb?)
Pour a little mound of flour on a plate. Use about a table spoon of meat and plop it onto the flour. Form the meat into a meatball, pounding it to make sure it won't fall apart in the oil. Make as many as will fit into your frying pan.
Heat the oil on high and place the meatballs in the pan. Lower the heat when it feels right. It will take approximately 12 - 15 minutes total frying time. You will need to turn the meatballs at least once, if not twice. Turn the heat up and down as needed. They should turn a golden brown color.
We changed the oil after the first batch.
This made about 28 meatballs.
These can be served warm, but most often are eaten room temperature or cold.
Tonight we will also make mashed potatoes and cucumber salad. I have already brought home the dobos torta from the Ruszwurm cakehouse.
We have a playdate with a Swedish family living in our apartment building. The mom and her three kids, ages 6, 3, and 1 1/2 will then join us as our Thanksgiving guests. Even if they don't know it.
Or
How to Fry a Meatball.
1 kilogram ground pork
garlic, roughly half a head, crushed or finely minced
salt
pepper
2 - 3 thick slices of white bread
2 eggs
flour
Immerse the bread slices in a bowl of water.
Place meat, garlic, two eggs, about three x 3/4 full table spoons salt, and half the previous amount of black pepper in a bowl.
Squeeze the water out of the bread slices and add them to the bowl (remove any stubborn crusts that won't soften).
Use hands to thoroughly combine.
Test the mixture to determine if it needs more salt. (I actually tasted it this time. When we prepared the stuffed peppers, I basically put it in my mouth and swallowed in great fear and repulsion. Really, is this a technique that home-cooks the world over practice with aplomb?)
Pour a little mound of flour on a plate. Use about a table spoon of meat and plop it onto the flour. Form the meat into a meatball, pounding it to make sure it won't fall apart in the oil. Make as many as will fit into your frying pan.
Heat the oil on high and place the meatballs in the pan. Lower the heat when it feels right. It will take approximately 12 - 15 minutes total frying time. You will need to turn the meatballs at least once, if not twice. Turn the heat up and down as needed. They should turn a golden brown color.
We changed the oil after the first batch.
This made about 28 meatballs.
These can be served warm, but most often are eaten room temperature or cold.
Tonight we will also make mashed potatoes and cucumber salad. I have already brought home the dobos torta from the Ruszwurm cakehouse.
We have a playdate with a Swedish family living in our apartment building. The mom and her three kids, ages 6, 3, and 1 1/2 will then join us as our Thanksgiving guests. Even if they don't know it.
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