Pork skewers

Pork Meatballs - A classic recipe, full of flavor and memories

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4-6

Welcome to the world of delicious pork meatballs! These juicy balls combine the rich taste of meat with the fresh flavors of herbs, making them perfect for a family lunch or a dinner with friends. Each bite will take you back in time, evoking pleasant memories from our grandparents' kitchens, where the smell of fried meat and fresh vegetables filled the air.

The history of meatballs is fascinating, as this dish has evolved over time, adapted according to the available ingredients and the culinary preferences of each generation. Whether you call them meatballs, patties, or even croquettes, the essence remains the same: a delicious combination of meat and spices, fried until golden and crispy.

Ingredients:

- 500 g minced pork
- 1 large onion, finely chopped
- 1 potato, grated
- 7-8 cloves of garlic, crushed
- 3 tablespoons breadcrumbs
- 1 bunch of fresh parsley, chopped
- 1 bunch of fresh dill, chopped
- 2 eggs
- Salt and pepper, to taste
- Oil for frying

Preparation of meatballs:

1. Preparing the ingredients: Start by finely chopping the onion and grating the potato. I recommend using a fine grater to achieve a smooth texture that will easily blend into the mixture. It is also important to peel the garlic and crush it well to release its flavors.

2. Mixing the composition: In a large bowl, add the minced meat, onion, grated potato, crushed garlic, and breadcrumbs. It is crucial that the breadcrumbs are slightly moist, so you can soak them in water for a few minutes before adding them to the mixture. This step will help achieve fluffier meatballs.

3. Seasoning: Add the eggs, chopped parsley, and dill, along with salt and pepper to taste. Mix everything very well with your hands to ensure an even distribution of ingredients. You can use cooking gloves to avoid dirtying your hands.

4. Forming the meatballs: Once the mixture is well combined, form larger meatballs. Typically, meatballs are slightly thicker than regular meatballs, so make sure to give them a round and uniform shape.

5. Frying: In a deep pan, heat the oil over medium heat. It is important that the oil is hot before adding the meatballs to avoid excessive oil absorption. Fry the meatballs on each side for 5-7 minutes, until they become golden and crispy. Don’t forget to turn them carefully to avoid destroying their shape.

6. Serving: Once the meatballs are fried, remove them onto a paper towel to absorb excess oil. We recommend serving them alongside sautéed sauerkraut, which adds a delicious contrast of flavors and textures.

Useful tips:

- For an extra flavor: You can add a teaspoon of sweet or hot paprika to the mixture, depending on your preferences.
- Variations: Instead of pork, you can use chicken or turkey for a lighter version.
- Freezing: If you want to prepare the meatballs in advance, you can form them and freeze before frying. When you are ready to serve, fry them directly from the freezer, taking care to cook them a little longer.

Nutritional benefits:

Pork is an excellent source of protein, B vitamins, and minerals such as zinc and iron. The added vegetables, such as onion and potato, provide essential fiber and vitamins. Additionally, parsley and dill are rich in antioxidants and contribute to healthy digestion.

Frequently asked questions:

1. Can I use minced meat from another type of meat? Yes, you can use chicken, beef, or turkey. Each variant will offer a different taste.
2. What other sides go well with meatballs? Besides sautéed sauerkraut, you can serve meatballs with mashed potatoes or a fresh salad.
3. How can I make the meatballs fluffier? Make sure the breadcrumbs are well soaked before adding them to the mixture and don’t forget to mix the ingredients well.

These pork meatballs are not just a simple recipe, but also a culinary experience that will bring a smile to your face. Try them and enjoy their authentic aroma and taste!