Albondigas (Pork meatballs from Spain)

Ingredients

• 1/2 pound(s) ground pork loin
• 7 tablespoon(s) minced parsley
• 2 clove(s) garlic, minced
• 1 tablespoon(s) minced onion
• 3 tablespoon(s) bread crumbs
• 2 eggs, lightly beaten, divided use
• Salt, to taste
• Freshly ground black pepper, to taste
• Flour, for dusting
• Oil, for frying

Preparation

1. 1. Combine pork, parsley, garlic, onion, bread crumbs, one of the eggs, salt and pepper. 2. Form into 1-inch balls, then roll them in flour. Heat oil, at least 1/2 inch deep, to the smoking point. Dip meatballs in remaining beaten egg and place directly in hot oil. Lower heat and fry slowly until well browned on all sides and cooked through.