Prepare the Meatball Mixture: In a large bowl, combine the 500g of ground beef, 1 egg, ½ chopped onion, 2 cloves of garlic (chopped or crushed), 2 tablespoons of chopped parsley, and salt and pepper to taste. Mix well until everything is evenly incorporated.
Add the Binding Ingredients: Add 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch to the meat mixture. Mix everything together until the ingredients are fully combined. The cornstarch will help make the meatballs lighter and give them a crispy texture when cooked.
Shape the Meatballs: With your hands, shape the mixture into meatballs. You can make them round or elongated, depending on your preference. If you want to make them extra flavorful, consider placing a small piece of mozzarella or grated cheese in the center of each meatball before shaping them.
Fry the Meatballs: Heat oil in a frying pan over medium heat. The oil should be around 170–180°C (340–355°F). Fry the meatballs in batches, making sure not to overcrowd the pan. Cook each batch for about 4–5 minutes on each side, or until they are golden brown and crispy on the outside. Use a slotted spoon to remove the meatballs from the oil and place them on paper towels to drain excess oil.
Serve: Serve the meatballs warm, with your favorite dipping sauce, or on top of pasta, in sandwiches, or as a snack. The combination of crispy exteriors and soft, juicy interiors makes them a guaranteed crowd-pleaser!
