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1
Bring 3 cups of water to a boil and add minced onions.
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2
Immediately remove water from heat and pour into a strainer.
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3
Drain parboiled onions well, pat dry and set in a bowl.
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4
Soak bread crumbs in milk for 10 to 15 minutes.
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5
Drain through a sieve and press down lightly to squeeze out excess milk (but leave moist).
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6
To the onions add the ground beef and mix together with a fork.
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7
Add the parsley and mint, salt and pepper.
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8
(To taste for seasoning, first heat some of the mixture in a skillet; taste, then adjust seasoning).
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9
Set aside, refrigerated and covered for 1 hour to firm up.
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10
When ready to cook your meatballs, take a teaspoon of the meat mixture and form a ball the size of a walnut.
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11
To help shape the mixture dip your hands in cold water.
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12
Shape meatballs smoothly but don't overwork the meat.
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13
When all meatballs are shaped, heat oil and butter in a large skillet.
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14
Lightly dredge meatballs in flour and shake off excess.
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15
Saute meatballs for about 4 to 5 mins a side or until just done.
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16
They should be just cooked through, but still moist inside.
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17
Pat dry on paper towels.
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18
When ready to serve, place meatballs in the tomato sauce (see recipe below) to reheat and serve atop spaghetti.
