- Finely mince the onion and garlic. Add this to the minced meat.
- Separate 2 egg yolks and add this to the mix.
- Add the breadcrumbs and herbs and spices and mix together well.
- Roll the mince into balls the size of ping pong balls (approx. 4 cm).
- Preheat the fryer to 180°C.
- Fry the meatballs at 180°C for 6 minutes.
Tip: For best results be sure to mince the onion very finely. If you make the meatballs bigger, you’ll have to extend the cooking time to 7–8 minutes at 175°C.