Meat Ti Tai is a Hungarian Meatball recipe from my Mom's sister, my Aunt Jane. Aunt Jane's recipe instructs you to shape the meatballs like an egg and either brown them in a skillet or grill them. They can be baked, if you prefer. I do better making round meatballs than egg shaped ones, so I make small round meatballs.
Meat Ti Tai's are a soft, meatball with a garlic flavor. They can be served as an appetizer, a snack or used in any dish that you would use meatballs in, like spaghetti or meatball subs. They can be made to any size that suits your needs. If serving as an appetizer, they can be made ahead and kept warm in a slow cooker. They are great for parties. They would keep football fans happy at a Superbowl party!
Meat Ti Tai's can be fried, grilled or baked. I prefer to bake them. To me, baking is easier and less messy than frying or grilling. All cooking methods are equally as good.
I hope you enjoy!
Aunt Jane's Meat Ti Tai
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parlsey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon granulated garlic You can add more if you like a stronger garlic flavor.
- 1 jumbo egg
- 2 pounds ground beef
- dash water
- Mix flour and spices in a large bowl.
- Add egg, water and ground beef to the flour mixture and blend together thoroughly.
- Shape ground beef into small meatballs. Aunt Jane's recipe called for making the meatballs egg-shaped. I do better with making round meatballs. Both are equally as good.
- Brown slowly in a skillet, grill or bake. I bake in a preheated oven at 350F for about 15 minutes.
- Serve as an appetizer, snack or in spaghetti.