Vera's Recipes

Meats – Beef, Pork, Lamb, Etc

Minced Meat Rissoles (Meatballs)

Meats – Beef, Pork, Lamb, Etc
Serves 6
11 ingredients
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Ingredients

  • vegetable oil for frying
  • 2 lb ground beef
  • 2 medium onions, grated
  • 2 eggs
  • 1 cup olive oil
  • 2 slice 1 inch thick day-old French bread
  • water
  • 2 tbsp chopped fresh parsley
  • 1 clove garlic, minced
  • salt and freshly ground pepper to taste
  • flour

Method

  1. Pour about a 1-inch layer of vegetable oil in a large frying pan. Combine the onions, eggs and olive oil in a large mixing bowl.
  2. Soak the bread briefly in water. Squeeze out the moisture. Add to the bowl. Add the parsley and garlic. Season with salt and pepper to taste. Blend thoroughly.
  3. Make 2-3 inch meatballs. Flatten by hand to form patties about 1/2 inch thick. Lightly dredge the patties in flour. Shake off the excess.
  4. Heat the oil to very hot but not smoking. Cook the patties til well browned, 1-2 minutes per side. Serve at once.

Notes

From the kitchen of Joan Rivers. Makes/serves about 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.