Cipe Pineles' Fishkalacha

1. 1

   Tear bread pieces, then pulverize into crumbs in a food processor. Transfer to a small bowl and add milk. Allow to soak while doing the next steps.

2. 2

   Slice 3 onions into rings. Heat chicken fat or butter in deep skillet and add onions and sugar, then cook until onions begin to soften. Add a small amount of stock or water to keep them well moistened and prevent sticking as they cook down, about 10 minutes.

3. 3

   Dice the fourth onion finely and add to a large bowl, then mix with the ground beef, salt, pepper, soaked breadcrumbs, and parsley. The mixture should be thick enough to form easily into balls without falling apart. If it's too wet, add more breadcrumbs a little at a time to reach desired thickness.

4. 4

   Add stock to the skillet with the onions. Bring to a simmer while forming the meat mixture into golf-ball size spheres using an ice cream scoop or spoon. Place meatballs into simmering onions, cover, and cook for 12 minutes, until done.

5. 5

   Serve on toast or with bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.