According to my grandfather’s recipe
500 g minced meat (60% beef and 40% pork)
2 slices of sandwich bread
Salt and pepper
3-4 tablespoons chopped fresh parsley
Flour and oil
Chop the onion and parsley very, very thin. Put the minced meat in a deep bowl and add all the other ingredients. Dip the bread in 1 cup of warm water (or fresh milk). Once soaked, transfer to the bowl, pouring in the water (or milk) as well. Mix everything very carefully with your hands until the mixture is homogeneous.
Shape meatballs with wet hands to make them smoother. Roll them in flour and tap between your hands to flatten them to a size of 7 to 8 cm in diameter and about 1.5 cm thick. It is also good to remove any excess flour, otherwise it will burn during frying and the oil will eventually become bitter.
In a deep pan, put about 2 cm of oil at the bottom and heat it. Dip in a bread crumb to check the temperature. If it sinks, the oil is still cold, if it floats, then it is ready.
Fry the meatballs on both sides until golden brown (about 4 minutes per side), but do not burn them (the oil should not be too hot to allow the meatballs to cook inside, for instance, thermostat to 3 of 4 levels in total). Serve immediately or keep in a covered dish in the oven.
Meatballs can also be baked at 200°C, placed on a baking dish lined with parchment paper. Roast for about 40 minutes and return them halfway through cooking.