A MOIST MEATBALL OR HAMBURGER PATTIE

Barb's cousin Roy reads my blog regularly- thank you! He commented previously about making a moist meatball- he said his were always a little dry. So I thought I would provide a simple recipe for a basic meatball or hamburger pattie.

INGREDIENTS

2 Lbs( 1 kg) of ground meat- 1/2 beef and 1/2 pork. You can just use all beef if you want.
2 garlic buds.
Parsley-about 5 fresh sprigs. You can use dry parsley but fresh is better.
1 egg.
Salt, pepper.
Olive oil.
1/2( 100 ml) cup bread crumbs.

DIRECTIONS

Put the ground meat in a bowl. If two kinds of meat, mix with clean hands.

Dice or chop garlic buds.

Chop washed parsley into fine pieces.

Add the egg to the mixture. You can beat it prior if wanted but just adding and mixing in the meat is okay.

Add the diced/chopped garlic and parsley.

Add a handful or the 1/2 cup( 100 ml)  of bread crumbs or enough to help hold the mixture together.

1 tsp(5 ml ) salt. 1/2 tsp (2.5 ml ) pepper.

The meat can be flattened into hamburger patties to be used fresh or frozen. Or rolled by hand into meatballs.

You can fry the meatball in a frying pan with just olive oil covering the bottom of the pan. When finished, dab off the grease with a paper towel. Or like the hamburg pattie put on grill in the oven to cook. The hamburger pattie is very tasty cooked on a summer barbecue. Meatballs can be used in spaghetti and meatballs or like the picture as a meat dish in a mixed grill meal.

Tip to making a good meatball- When you roll the meatball do not make them too big. Roll them about the size of a golf ball. If they come out too dry like Roy's, you can always tee them up and use them on a driving range!
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