This is a traditional recipe from Castillon , Spain .They traditionally use these to make soups .
preparation time ; 20 minutes
250 grams of bread , possibly two or three days old
500 grams of minced pork.
50g lard or butter
2 eggs
mint
Parsley
Pine nuts
Ground cinnamon
Fresh chicken blood (optional)
Grate the breadcrumbs discarding the crust and reserve it.
Put a pan with the butter on the fire and wait for it to melt. Then you add the minced meat and the pine nuts and fry it until the meat is completely done (you will see that it changes color).
Put the meat in a large bowl and add a teaspoon of cinnamon, the small chopped parsley, a little mint and mix everything very well.
Incorporate the yolks of the eggs and mix everything very well.
When you have it well mixed, add the breadcrumbs and mix little by little with your hands until you get a kind of dough.
With this dough you form the balls of the size you prefer. Get your hands wet from time to time as the humidity will make it easier for you to form the balls..
Now you beat the whites and coat the balls with it . Put them on a plate or in a platter and let them dry a little before using.
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