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,
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
cloves of garlic smashed into a paste – use a garlic press, Magic Bullet or any
reliable chopping instrument
- ½ cup
of chopped parsley
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
salt, black pepper and paprika in abundance
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
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
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:
hard boiled eggs –cleaned and left whole - OR
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)
green Italian pepper –sliced
- ½ red
cloves of garlic
- 1 cup
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
Before the oven
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