Ingredients

500 gr medium fat ground beef (50% lamb 50% beef)

1 grated onion

1 clove garlic

1/4 cup bread crumbs

1/4 finely chopped parsley

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

Description

Mix all in a bowl, by hand, as if making bread out of flour and water. Once it has enough sticky consistency, cover the bown and leave it to rest in the refigrator for one hour, or overnight. With the mixture grab egg sized pieces from it, create round meatballs, then flatten them by pressing from each side by hand. With the flattened meatballs ready, place one tablespoon olive oil on a pan, bring to medium heat, put meatballs on the pan. Fry for 5-10 minutes, turning other side so they cook equally. Serve hot.