Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome to our group with his first recipe!

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When you visit The Leaf (yes the one from the pecs pamphlet) you maybe run into a secret menu made by the workers. Each and everyone of the workers has to make a dish that the kitchen can serve. Without any specific reason Alex choose meatballs, and you bet they are juicy (pun included)
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I made this picture yesterday when I visit my mother. We would make dinner for my grandmother. My aunts where there too but they were vegetarians. So we made a compromise. My mother and I would taste the ceviche they made and we could take the meatballs. Original their were 6.

I made this picture for ~FACCC2 An account that collects recipes from all kind of people. here are the balls as promised. I tried all last summer to make them picture perfect. Normally they look more juicy, but my mother put them in the oven by accident, so they were are kinda dried out.

Alright, here's is an ingredient list and the recipe. I'm not good with measures so don't feel bad for trying out. I never weight and measure stuff but cook on feeling.

Ingredients (for 6 meat balls):

500 ground meat (I like to use half bull, half pork.)
2 eggs (medium size)
Soy sauce
Spices (I use salt, pepper, grounded paprika and chillipowder)
breadcrumbs
(The original recipe also had mustard, but I don't eat that myself and the amounts they sell it are to big to buy a bowl just for that.)
Oil (for baking)

Materials:

Pan (Make sure to have a lid that can let out a little steam.)
mixing bowl
Plastic gloves (this is optional, but your hand will get sticky)
spatuala.
A second bowl
A plate or foil

Process:

ALWAYS wash your hands before doing this, you are going to grind the meat with your hand. Electrical mixer and regular once will get stuck.
Make sure the meat isn't too cold, so don't use it right out of the fridge. I like to make the balls in the morning so they can rest over the day.
If you want you can make sure you don't have to twist or turn anything. Break the eggs before you start with the meat. Is you use spices from a mixer don't use one that you have to turn, since one hand will get sticky with meat of you don't wanna use gloves.
Glove your hand is you want, otherwise use just one hand to mix the meat, otherwise it will get all over the place.

Put the ground meat, the eggs and the soy sauce in the mixing bowl. Always touch everything else with the clean hand.
When the meat turns kinda slimy it's alright. Don't taste it, it's raw meat. It's RAAAAW (Thank you Gordon Ramsey)
When the meat if mixed enough use the breadcrumbs and the spices. (You can add the spices whenever you want)
The crumbs will turn the meat a little bit firmer again. If you want balls that aren't to slimy but still a little but sticky it's alright.
Now you have to use two hands in order to role the balls. Place them in the second bowl and use either a plate or some foil to cover them.

Baking:

Not much to say about this beside your need to be PATIENT. A meatball needs a while to get done from all the inside. Turn it ever now and than to bake all sides even and not blacken one side. If your pan doesn't have a lid with a little hole you can use a regular lid and let the steam out every now and than. Otherwise the drops on the bottom of the lid can turn your balls a little.

Well, have a good taste and let me know if you like it.