Ingredients
600 grams of beef and pork mince
2 eggs
3-4 rusks
1 onion
1 tablespoon of olive oil
parsley
salt
pepper
oregano
Instructions
Peel the onion and grate it with the fine part of the grater inside a fairly big bowl.
Wash the parsley, cut the stems and throw them away, chop the leaves, and put them into the bowl.
Break and add the eggs.
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Use a mortar and pestle to smash the rusks and make a fine powder. Put the powder into the bowl.
Add the beef and pork mince to the mixture into the bowl.
Add the olive oil.
Add the salt, pepper, and oregano.
Mix and knead the mixture well with your hands, so that it becomes a uniform and homogeneous mass.
Put a lid on the bowl to close it tightly, and place it in the fridge for 1 hour.
Preheat the oven to 200oC (392oF).
Take the mince out of the fridge.
Use a baking tray to put the meatballs in.
Start preparing the meatballs by taking some mince in your hands and turning it into a ball, finally pressing it to make it flat so that it looks like a burger.
After you have used up all the minced meat, put the tray into the preheated oven, and bake the meatballs for half an hour or a bit more, until the meatballs turn brown and look delicious to eat.
At half-time, turn the meatballs upside-down so that they are cooked evenly on both sides.
You can also turn the fan on in the oven, and if you do that, the meatballs will be cooked in half the time.
Enjoy your meal!
