Greek Meat Balls
|French bread slice||4|
|Water||1 Cup (16 tbs)|
|Ground beef||2 Pound|
|Onion||1 Small, grated or finely chopped|
|Cracker meal||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1 Cup (16 tbs)|
|Celery seeds||1⁄4 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Flour||1 Cup (16 tbs)|
|Olive oil/Salad oil||1 Teaspoon|
|Olive oil||1⁄2 Teaspoon (Use Which Is Left In The Frying Pan)|
|Catsup||4 Ounce (1/2 Bottle)|
|Water||2 Cup (32 tbs)|
Remove crusts from French bread; pour water over bread and let stand until it absorbs moisture.
Add ground beef, chopped onion, cracker meal, parsley, salt, celery seeds, pepper, monosodium glutamate, cheese, and eggs to the bread, and work ingredients with your hands until soft and well blended.
Drop meat mixture, a tablespoon at a time, into flour; roll each tablespoonful of meat into a ball, and roll balls in flour until all the moist spots disappear.
Into a heavy frying pan, pour olive oil to a depth of 1/2 inch; heat oil until you can brown a bread cube in 1 minute.
Drop a few of the meat balls in the pan at one time.
Brown well, turning only once.
Remove and keep warm while you finish browning all the meat.
Bring oil, catsup, and water to a boil; add meat balls.
Cover and simmer gently for 30 minutes, turning meat balls only once.