Before you start rolling, sample your mix—fry up a small amount of the mixture in a pan, taste, and adjust. For a tasty, caramelized crust, sear them in a cast-iron pan. (For smaller meatballs, such as the Swedish ones below, an oven gets the job done just fine.) As for flavorings, you’re limited only by your ambition: Moroccan harissa, French truffle paste, Szechuan peppercorns… These three variations take you to Sicily, Sweden, and Vietnam. Happy travels.
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