Asian / Japanese Meatballs Là Christina
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, (chicken, beef or pork, also half and half)
- 2 medium carrot (s), cut into large pieces
- 4 spring onions, cut into rings
- 125 g pak choi, rouhly chopped
- 4 cm ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 egg (s), beaten
- 5 tablespoon sesame oil
- 6 tablespoon soy sauce
- Rapeseed oil, for frying
Print Recipe
Pin Recipe Instructions
- First, finely chop the carrots, spring onions, pak choi, ginger, garlic, sesame oil, soy sauce and eggs in the food processor. Then add the minced meat and mix everything well. If necessary, season again with soy sauce.
- Heat the rapeseed oil in a large pan, place small heaps of the minced meat in the pan with a tablespoon, flatten it a little and fry until golden brown on both sides (about 4 minutes on each side).
- Makes about 24 balls / pile.
- The sesame sauce a là Christina goes well with it.
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