Of My Culinary Triumph

I fear this may be turning into a food blog. Because peeps, I've been cooking ... and I've been liking it! Well, not the cooking process, but I've been actually liking the food I'm cooking. Until yesterday. Since then - I've been LOVING it.

You know why? Because I made katlety (Russian meatballs). Now as we all know, a good Russian girl must know how to cook Borscht (but ew, I don't like that kind of soup), plof (which is rice pilaf and all sorts of delicious and bad for you) and ... katlety. She must also listen to her parents and take care of husband and all other sorts of crap, so I'm not calling it my go-to guide to living, but let's focus on the katlety.

Before I fall over myself praising these meatballs (and myself, for making them), here's the recipe that I used:

(Oh and side note - if I can make these and they turn out DELISH, absolutely ANYONE can make these. So go and make these. DOOOOO IT.)

Ingredients:
2lbs ground beef (extra lean - but of course, you can go as fatty as you like!)
1/2 cup chopped onion
3/4 clove of garlic (you can use a whole clove for extra flavour)
1 egg
2 slices of bread
1/2 cup milk
1 tbsp of flour

Directions:
1. Take the 2 slices of bread and shred them into crumbs (don't worry, they don't have to be extra small, that's what the next step is for!).

2. Put the crumbs in a big bowl and pour the milk over them. Let them sit for ~10 minutes, and then use your fingers to really make it a smooth mixture (i.e. shred the bigger chunks of bread into smaller bits. It should be easier now that they are soaked in milk).

3. Pick up the glob of bread crumbs you have now and pour out the remaining milk from the bowl. Also, squeeze a bit of the milk out of the glob of bread crumbs too, so the meatballs aren't too soggy.

4. Put the glob of bread crumbs back in the bowl. Add the egg, the onions, and the meat on top. Grind the garlic clove on top of that

5. Now get down and dirty and really mix it up with your hands. Ooooh yea.

5. Dust a cutting board with a bit of flour. As you make the katlety shapes (it's really a shape between a flat hamburger patty and a meatball), roll them a bit in the flour.

6. Cook on low heat in a frying pan with a bit of oil (you don't need too much, because the meatballs will release their own juices).

7. Cook until the insides aren't pink anymore.

8. EAT ALL THE MEAT!