EVA’S VAMPIRE KILLER MEATBALLS or MEATLOAF
Are you still afraid of vampires? Do you believe that they are among us? Well, I haven’t met one and I’m from Transylvania. J Do you know why?
I will let you in my little secret: GARLIC! It really works, honest!
Try these meatballs filled with garlic, parsley and flavors and as my personal guarantee, your fears will all dissipate in matter of seconds. If it’s not true, BITE ME! :)
- 3 Lbs. of ground pork ONLY! (No mixing veal or beef in my killer balls!)
- 2 eggs
- 8-9 cloves of garlic smashed into a paste – use a garlic press, Magic Bullet or any reliable chopping instrument
- ½ cup of chopped parsley
- 4 slices of French white bread (about an inch/slice) – hold it in your palms under the faucet until soaked and mushy, than squeeze out the water and spread it in tiny morsels over the pork
- Garlic salt, black pepper and paprika in abundance
- Olive oil for cooking
Mix all the above ingredients with your bear hands, I guarantee it feels like molding a piece of art. First, take off your rings, bracelets and watch, wash your hands and start mixing and turning and mixing and turning until all ingredients are evened out. Taste the mixture if you need to add more salt, pepper or paprika. It should be pretty spicy. Don’t worry, in the frying process some will get eliminated anyway.
Now here’s the best part. Slice the mixture in 2 equal portions. You can use one portion for dinner tonight as meatballs. (It will make 10 nice size balls). And you can use the other portion for a meatloaf another night.
You can freeze one portion or make it on the same night for another day as a meatloaf dinner.
If you have a deep fryer, set it on the medium setting, and while the oil is heating up make your meatballs using wet hands. After you give them a nice round ball shape, flatten it from the top so when placed in hot oil it almost looks like a mini hamburger. Don’t worry; it will still come out looking round. MAGIC! 1 and ½ Lbs of ground pork mixture will make about 10 meatballs. For party food make the meatballs tiny and you’ll get a good 20-25 little ones that you can always serve cold.
The cooking process should be slow and you must turn your killer balls when one side is brown, do not burn them!
You can serve them with my famous cream of spinach or cream of sweet peas, garlic mashed potatoes or whatever garnish you desire.
For THE MEATLOAF:
- 3-4 hard boiled eggs –cleaned and left whole - OR
- Thin Kabanosh or Hungarian sausage. Polish Kielbasa works also but then you can’t line them up next to each other only in the middle.
- OR a mixture of hard boiled eggs and sausage (in this case use only 2 eggs and 2 smaller pieces of sausage)
- ½ onion –sliced
- ½ green Italian pepper –sliced
- ½ red Bell pepper
- 2 cloves of garlic
- olive oil
- 1 cup of water
- Vegeta or Garlic salt, paprika
Using the second portion of the ground pork mixture you can make a little boat on a cutting board with wet hands, again.
If using the mixed filling, use 1 egg, than place 2 pieces of sausage next to each other as shown above, than another egg and 2 pieces of thin sausage and finish it with an egg. If using the only eggs filling, just place all 4 hardboiled eggs in the boat and same with the sausages. Now shape your meatloaf making sure that all fillers are fully embedded.
In a corning ware put a splash of olive oil and all the veggies, add 1 cup of water and some garlic salt, Vegeta and a teaspoon of paprika.
Place your meatloaf artwork in the middle and sprinkle some olive oil and paprika on top.
In a 375F oven cook it for about 2-2 1/2 hours, covered with foil and basted occasionally. If you need some extra water don’t hesitate to add to it. Uncover it at the final 10 minutes so it browns beautifully. Baste it, baste it, and baste it!
If you’re happy to add the remaining veggies, onion, garlic to the plate you can do so for some extra juice, but if you would like a thicker consistency sauce to serve the meatloaf with just put all the veggies and remaining juices in a mixer (food processor) or Magic Bullet give it a few stirs, and voila!
Out from the oven
And you thought that you needed a French Chef to help you out with a spectacular dish J
EGESZSEGEDRE! BON APPETITE!
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