|Ground beef egg||450 Gram|
|Onions||1 Tablespoon, chopped (15 ml)|
|Garlic||1⁄4 Teaspoon, chopped (1 ml)|
|Worcestershire sauce||1⁄2 Teaspoon (2 ml)|
|Oil||15 Milliliter (1 tbsp)|
– Combine the first six ingredients and shape into meat balls. For a nearly raw to rare-cooked meatball, shape 4 meatballs per pound
(450 g), for a medium-rare to well-done meatball, shape 5 meatballs per pound (450 g).
– Sear meatballs in oil over high heat, then reduce heat halfway through cooking process. Allow 1 minute cooking time on each side for raw meatballs, 1 1/2 minutes for rare, 2. minutes for medium, and 3 minutes for well-done meatballs.