Classic pork meatballs
Ingredients
- 500g ground pork
- 1 egg
- Salt to taste
- 1 tablespoon caraway seeds
- 1 onion
- 1 large garlic clove
- 2 slices white bread, soaked in water
- 2 tablespoons sour cream
- 1 teaspoon potato starch
- 2 tablespoons chopped parsley
- Freshly ground black pepper
- Oil for frying
Preparation video
In a large bowl, mix the meat, salt, caraway, finely chopped onion, minced garlic, bread, sour cream, potato starch, chopped parsley, and ground black pepper.
Stir and knead. The mix will be rather runny, which will ensure that the meatballs will be juicy. Form the meatballs with wet hands, and fry in hot oil in a skillet. When one side is golden brown, flip, fry for a couple minutes, lower the hea and cover the pan. Saute covered for at least 5 minutes.
!!! If the meatballs are large, they might have to be fried longer. You can add a splash of water to the pan so they don’t burn, and saute an extra few minutes.
Preparation
In a large bowl, mix the meat, salt, caraway, finely chopped onion, minced garlic, bread, sour cream, potato starch, chopped parsley, and ground black pepper.
Stir and knead. The mix will be rather runny, which will ensure that the meatballs will be juicy. Form the meatballs with wet hands, and fry in hot oil in a skillet. When one side is golden brown, flip, fry for a couple minutes, lower the hea and cover the pan. Saute covered for at least 5 minutes.
!!! If the meatballs are large, they might have to be fried longer. You can add a splash of water to the pan so they don’t burn, and saute an extra few minutes.
Classic pork meatballs
Ingredients
- 500g ground pork
- 1 egg
- Salt to taste
- 1 tablespoon caraway seeds
- 1 onion
- 1 large garlic clove
- 2 slices white bread, soaked in water
- 2 tablespoons sour cream
- 1 teaspoon potato starch
- 2 tablespoons chopped parsley
- Freshly ground black pepper
- Oil for frying
Preparation
In a large bowl, mix the meat, salt, caraway, finely chopped onion, minced garlic, bread, sour cream, potato starch, chopped parsley, and ground black pepper.
Stir and knead. The mix will be rather runny, which will ensure that the meatballs will be juicy. Form the meatballs with wet hands, and fry in hot oil in a skillet. When one side is golden brown, flip, fry for a couple minutes, lower the hea and cover the pan. Saute covered for at least 5 minutes.
!!! If the meatballs are large, they might have to be fried longer. You can add a splash of water to the pan so they don’t burn, and saute an extra few minutes.
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