These crispy pan-fried meatballs are inspired from a favorite Hungarian cookbook, Cooking with Love and Paprika by Pasternak.
The paprika adds a subtle savory flavor that was very enjoyable. I recommend serving them with sour cream and ketchup!
2 lbs Saint John’s organic ground beef
4 eggs
⅓ cup shredded parmesan
½ large onion
4 cloves garlic
1 ½ tsp salt
2 tsp paprika
½ tsp black pepper
1 ½ cups breadcrumbs or blended rolled oats
Plenty of tallow
METHOD
Blend onion in food processor or finely dice. Add all ingredients except breadcrumbs and tallow and mix well.
Shape mixture into small balls and roll in breadcrumbs or blended rolled oats.
Heat tallow or lard in a heavy bottomed Dutch oven over medium heat. You shouldn’t need enough tallow to deep fry, but enough to halfway submerge the meatball.
Add 5-7 meatballs and cook until an instant read thermometer reads 165 degrees. This was approximately 4 minutes each side for my setup.
Keep warm and enjoy!