Warm pork meatballs

Name: Warm pork meatballs
Ingredients: 500 g ground pork; 50 g white bread; 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley; 4 garlic cloves; 3 medium boiled potatoes (450 g); 100 ml oil

Meat - Warm pork meatballs by Veta O. - Recipia

Warm pork meatballs are browned in a pan until they get a golden crust. The mixture includes finely grated boiled potatoes and soaked white bread, with garlic and parsley in every bite. For the ground pork, I choose a cut with a little fat, not a very lean one. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Servings: 3. About 720 kcal and 34 g protein per serving.

Ingredients

500 g ground pork
50 g white bread
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley
4 garlic cloves
3 medium boiled potatoes (450 g)
100 ml oil

Preparation

1. Tear the white bread into pieces and soak it briefly in cold water. Squeeze it well. 2. Peel the boiled potatoes and grate them finely. Finely chop the parsley and garlic. 3. Mix the ground pork well with the white bread, eggs, potatoes, garlic and parsley. Add the salt and pepper. 4. Heat the oil in a pan over high heat. Take teaspoonfuls of the mixture, add them to the pan in batches and fry for 3 minutes on each side, until they get a golden crust. Allow about 30 minutes for all the batches. 5. Transfer the meatballs to a paper towel to absorb the excess oil.

Notes

You can replace the white bread with 50 g gluten-free bread, soaked in the same way; regular white bread contains gluten, and the eggs remain in the mixture. I serve them with cabbage salad. They keep in the fridge for up to 3 days in a sealed container, and can be briefly reheated in a pan. Pork with a little fat keeps the mixture from drying out, and the boiled potatoes should be cooled and well drained. I fry them close to mealtime; if you make them larger than a teaspoonful, leave them in the pan longer and check one by cutting it open.