# Cut 3 matchboxes sized piece from the back side of the calf tongue, remove the fat in it. Dice the tongue piece.
# Grate the
onion into the mixing bowl, break the egg on it and add the slices of stale
bread also. Mix it, until the
bread slices soften.
# Add ground meat, diced tongue, salt and black
pepper onto the mixture, knead it for about 8-10 minutes.
# Refrigerate the meatball mixture on the lowest layer of the fridge for about 1 hour.
# Then, pick pieces, each has
walnut size, from the mixture and shape them as bar in the size of thumb.
# Fry the meatballs in not too much hot oil, slowly. To remove the extra oil in the meatballs, place them onto the paper towel after frying them.
# Serve them hot.
