About this recipe:I often make a double batch and freeze some of the meatballs on a baking tray, then when they are frozen, I transfer them to a freezer bag. That way they won't stick together and I can take out single servings.
Makes: 24 meatballs
500g beef mince
1 onion, finely chopped
1/2 bunch fresh parsley, finely chopped
salt and pepper, to taste
1 teaspoon allspice
1 pinch ground cardamom
plain flour, as needed for coating
oil, as needed for cooking
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Method Prep:20min › Cook:20min › Ready in:40min
In a bowl combine the beef mince, onion and parsley. Season with salt, pepper, allspice and cardamom and mix well. Shape into little balls with wet hands.
Place flour on a plate and roll meatballs in it to coat.
Heat a little oil in a large frying pan and fry the meatballs until browned and crispy on all sides and no longer pink in the centre (about 15 to 20 minutes). Remove the meatballs from the pan, blot away any excess oil with kitchen paper, then serve.