MEATBALLS WITH DRIED RUSK BREAD

Those of us who love meatballs are desperately searching for the perfect recipe.

This recipe, which will initially make the neighborhood crazy with the smell of frying, is the one your friends will try and say, "These are the fluffiest I have eaten! I want the recipe". Your kids will fill their hands full of meatballs and tell you, "Seeing as you’re such a good cook, mum, why don’t you fry some extra for our school sandwiches tomorrow?”
I don’t know if the recipe I’ll give you today is the most perfect, but you’ll surely love it!

Ingredients:
500g ground beef
500g minced pork
250g dry rusk bread
3 dried onions
1 clove of garlic
1 big tomato
5 tbsp chopped parsley
2 tbsp chopped mint
20ml olive oil
20ml white wine
Salt & pepper
A little oregano

Method:
First we crush the dry rusk bread in a mixer. In a bowl mix the two kinds of minced meat and add all the ingredients.
Knead well for about 10 minutes and leave the mixture covered in the refrigerator for at least two hours.
Roll into balls, a little smaller than a walnut to keep them fluffy inside.
Fry in enough olive oil on high heat first and then lower. Allow to brown on both sides, not dry, for about 2 minutes on each side.
Remove the meatballs and place on absorbent paper then serve.
Good luck!!!