Baked pork meatballs with a sesame crust

Name: Baked pork meatballs with a sesame crust
Ingredients: 500 g ground pork; 3 medium potatoes (450 g); 4-5 garlic cloves; 2 large slices dark bread (100 g); 250 ml cold water; 1 large farm egg; 4 tablespoons canned sweet corn; 3-4 tablespoons breadcrumbs; 1 teaspoon salt; 1 teaspoon sweet paprika; 1/2 teaspoon ground pepper; 200 g sesame seeds

Meat - Baked pork meatballs with a sesame crust by Gherghina M. - Recipia

Sesame browns during the 40 minutes the baked pork meatballs with a sesame crust spend in the oven. Dark bread, potatoes and corn give the baked pork meatballs a cohesive center with visible kernels; the crust turns golden and gets a coarse texture. I prefer medium-ground meat, so it mixes easily with the potatoes. Prep: 20 minutes. Cook: 40 minutes. Rest: 5 minutes. Total time: 65 minutes. Servings: 4. About 810 kcal and 38 g protein per serving.

Ingredients

500 g ground pork
3 medium potatoes (450 g)
4-5 garlic cloves
2 large slices dark bread (100 g)
250 ml cold water
1 large farm egg
4 tablespoons canned sweet corn
3-4 tablespoons breadcrumbs
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon ground pepper
200 g sesame seeds

Preparation

1. Heat the oven to 200°C with the fan on, and line a baking tray with parchment paper. 2. Peel the potatoes and garlic, cut them into pieces and pulse in a food processor until finely chopped. 3. Pour 250 ml cold water over the bread slices and leave for 5 minutes. Squeeze them very well, then pulse in the food processor. 4. Mix the ground meat well with the egg, corn, breadcrumbs, salt, paprika and pepper. Fold in the chopped potatoes, garlic and bread; the mixture should hold together when you squeeze it in your palm. 5. Shape meatballs to the size you like and roll them in the sesame seeds. Arrange them on the tray, leaving a little space between them. 6. Bake for 40 minutes, until the sesame is golden brown and the meatballs are cooked through.

Notes

For a gluten-free version, replace the dark bread and breadcrumbs with gluten-free versions in the same amounts. Eggs and sesame are allergens, and regular bread and breadcrumbs contain gluten. Choose ground pork with a little fat; very lean meat can make the meatballs drier after baking. If liquid collects after chopping the potatoes, drain it before folding them in. Small meatballs brown faster, while large ones may need a few extra minutes. I shape them to roughly the same size and choose a side dish to match their cooking time. They look like fried meatballs, but the sesame gives them a coarser texture on the outside. Keep them in a sealed container in the fridge for up to 3 days. Serve them with coleslaw or boiled potatoes.