Pork and sesame meatballs

Name: Pork and sesame meatballs
Ingredients: 1 kg ground pork (shoulder); 2 medium red onions (300 g); 1 medium carrot (150 g); 15 g parsley; 15 g dill; 3-4 garlic cloves; 3 teaspoons breadcrumbs; 4 tablespoons sesame seeds; 3 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 250 ml oil

Meat - Pork and sesame meatballs by Loredana C. - Recipia

Pork and sesame meatballs are pan-fried until golden and crisp on the outside, and stay tender in the middle. The mixture includes grated carrot, red onion, garlic and herbs; eggs and breadcrumbs bind it, while the seeds toast among the meatballs. I serve them with hot mustard. Prep: 25 minutes. Cook: 34 minutes. Total: 59 minutes. Servings: 5. About 660 kcal and 40 g protein per serving.

Ingredients

1 kg ground pork (shoulder)
2 medium red onions (300 g)
1 medium carrot (150 g)
15 g parsley
15 g dill
3-4 garlic cloves
3 teaspoons breadcrumbs
4 tablespoons sesame seeds
3 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
250 ml oil

Preparation

1. Peel and wash the onion and carrot. Finely chop the onion in a food processor, grate the carrot using the small holes of a box grater, then squeeze it. Wash the parsley and dill, leave them to drain, then finely chop them; crush the garlic. 2. Put the meat in a bowl and add the onion, garlic, carrot, breadcrumbs, sesame seeds and eggs. Mix, then stir in 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 3. Add the parsley and dill and mix again. Shape into round meatballs, about 3 cm across. 4. Heat 250 ml of oil in a frying pan over medium heat for 2 minutes, until it shimmers. Fry the meatballs in 4 batches, for 8 minutes each, turning them on all sides. They’re ready when browned and no longer pink in the center. Put them on a plate lined with paper towels to drain off the excess oil.

Notes

For a gluten-free version, use 3 teaspoons of gluten-free breadcrumbs instead of regular ones; the meatballs contain eggs and sesame, and regular breadcrumbs contain gluten. Store cooked meatballs in a covered container in the fridge for up to 3 days. To reheat, put a serving in a covered frying pan over low heat with a tablespoon of water. Serve them with mashed potatoes and tangy cabbage salad. When choosing ground pork, look for a little visible fat; very lean meat dries out more easily while frying. If you make balls smaller than 3 cm, check them after 6 minutes; larger ones may need another two to three minutes. Keep the heat at medium and wait for the oil to come back up to temperature between batches, as it cools when you add the meat. Yellow onion can replace red onion in the same amount, and should also be chopped very finely.