Meatball

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Soak the stale roll in water until softened, then squeeze out excess water.
Chop the onion into small pieces.
Fry the chopped onion in a pan over low heat for 3-5 minutes until lightly translucent and soft.
Let the fried onions cool for 2-3 minutes until safe to handle.
In a bowl, combine the minced meat, cooled onions, egg, squeezed roll, salt, and pepper. Knead with your fingers for 1-2 minutes until well mixed.
Let the mixture rest for 5-10 minutes.
Form the mixture into small or large meatballs.
Roll the meatballs in breadcrumbs until evenly coated.
Fry the meatballs in a pan over medium-high heat until cooked through (pork 63 °C / 145 °F, chicken 74 °C / 165 °F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.