2.2lbsmixed ground meat1 kg, mixed pork and beef (Note)
5.5ozwhite bread150 g
4large garlic cloves
freshly ground black pepper
3-4tablespoonsvegetable oil for frying
Soak bread: Tear the white bread into smaller chunks and let them soak in water until needed. Grate the onion and the garlic on the fine grater.
Combine: Place the ground meat into a large bowl. Squeeze the soaked bread very well and add it to the meat. Add onion, garlic, milk, lightly beaten eggs, chopped dill, and parsley. Add the salt and pepper and mix very well with your hand. If you want to make sure that there is enough salt in the mixture, fry a very small meatball and taste it. Adjust the taste again accordingly.
Form the meatballs. They should be rather large, slightly elongated, and flat.
Coat with flour: Place the flour onto a large plate and turn the meatballs into the flour. Pat them carefully to remove the excess flour.
Fry meatballs: Heat about 2 tablespoons of the oil in a large cast-iron skillet or a non-stick pan, turn the heat to medium-low and fry the meatballs in batches, turning once, to brown on both sides. Add more oil between the batches, if necessary.
The cooking time depends on the size of the meatballs. They should be deeply browned and cooked through. I cooked mine about 3-4 minutes on the first side and a bit less on the second side. Check one meatball and adjust the cooking time accordingly. The fact that they are flat means they will cook a bit quicker than round meatballs of the same size.
Serve: Place the fried meatballs on kitchen paper to absorb the excess fat and keep warm. Serve as suggested above.