Pork meatballs

Name: Pork meatballs - Aristita K.
Ingredients: 500 g pork shoulder; 4 slices of bread; 2 eggs; garlic; dill; parsley; salt; pepper; ginger; curry; oil

Meat - Pork meatballs by Aristita K. - Recipia

I usually prepare meatballs when I have fresh meat and a few slices of bread that I don't want to throw away. It's not much work, and they're good hot or cold. In this recipe, I add curry and ginger – sometimes a little, sometimes none at all, depending on my mood or who is eating them. Quick Info Total time: about 45-50 minutes Preparation time: 25 minutes Frying time: 20-25 minutes, depending on the pan Servings: 4-5 Difficulty: easy-medium Recipe type: simple meatballs, suitable for lunch or dinner Ingredients 500 g pork shoulder 4 slices of bread 2 eggs 2-3 cloves of garlic Dill Parsley Salt Pepper Curry (to taste) Ginger (to taste) Flour (for shaping, 1-2 tablespoons are enough) Oil (for frying) Preparation method 1. I grind the meat in a meat grinder or, if I have some already ground, I use it as is. Pork shoulder works well – it's neither too fatty nor too dry. 2. I tear the bread into pieces and soak it in cold water for a few minutes. Once it softens, I squeeze it well between my palms. 3. I peel the garlic and crush it with a press or chop it finely. I chop the dill and parsley. 4. I mix the ground meat with the squeezed bread, eggs, garlic, herbs, salt, pepper, curry, and ginger (the amount here depends on my preference – I add a pinch and taste the raw mixture just to check if it's okay, without overdoing it). 5. I mix everything by hand or in a food processor until it forms a homogeneous, cohesive paste, but not too soft. 6. I heat oil in a pan over medium heat. For shaping, I pour a little flour onto a flat plate. 7. I take a tablespoon of the mixture, form round meatballs, and lightly roll them in flour. 8. I fry them on both sides, 3-4 minutes per side, until they develop a golden crust. I place them on a paper towel to absorb excess oil. 9. I repeat with the rest of the mixture, without overcrowding the pan. Why I make this recipe often I like that it’s quick, doesn’t require expensive ingredients, and I can adapt it based on what I have on hand. They are easy to prepare and I can take them for lunch the next day. Tips and variations Tips - The bread must be well squeezed, otherwise the mixture will become too soggy and the meatballs may fall apart while frying. - The oil should be well heated at the beginning, then I can lower the heat so they don’t burn quickly on the outside. - If the mixture seems too soft, you can add a tablespoon of breadcrumbs or an extra slice of soaked and squeezed bread. - Use a wet spoon for shaping if the meat sticks to your hands. Substitutions - Pork shoulder can be replaced with chicken or beef, although the texture and flavor will change. - The eggs don’t have much to replace them here; they ensure the mixture holds together. - The herbs can be just parsley or just dill if you don’t have both. - Curry and ginger can be omitted or replaced with other preferred spices (cumin, paprika). Variations - Sometimes I add a teaspoon of sesame seeds to the mixture for texture. - For a more aromatic version, I try adding finely chopped onion, but that’s not in the basic recipe. - You can shape the meatballs smaller if you want them to be appetizers. - Without flour, they come out a bit crumblier, but they can still be fried that way. Serving ideas - They are good plain, with salad, or with a side of potatoes. - They can be put in a sandwich with some mustard or tomato sauce. - Chilled, they are great for lunch boxes for school or work. Frequently asked questions 1. Can I bake the meatballs instead of frying them? Yes, but the texture will be slightly different, especially if you don’t grease the pan with a little oil. They can be placed on parchment paper at 180°C for about 25-30 minutes, turning them halfway. 2. What do I do if the mixture sticks too much to my hands? Wet your palms with a little water or oil before shaping the meatballs. 3. Can I use fresh bread instead of stale? Yes, any bread works, as long as it’s well soaked and squeezed; otherwise, the mixture won’t have the same consistency. 4. Can I make them with dried herbs? Yes, but the flavor won’t be as fresh. Use dried herbs sparingly, as they are more concentrated. 5. What kind of oil should I use? The simplest is sunflower oil, which doesn’t affect the taste and holds up well for frying. Nutritional values Approximately, per 100 g of fried meatballs: Calories: 210-240 kcal Proteins: 13-15 g Fats: 13-16 g Carbohydrates: 8-11 g (from bread and flour) Sodium depends on how much salt you use. Values vary if you change the meat or fry in more/less oil. Storage and reheating They can be stored in the fridge, in a closed container, for up to 2 days. To reheat, they can be put in the oven for a few minutes or in a dry pan without additional oil. They are not as good after freezing – the texture changes. Ideally, you should make them as you eat them within 1-2 days.

Pork meatballs

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