Meatballs with Asian Touch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat
- 1 egg (s)
- 1 roll, stale
- 50 g sesame seeds, peeled
- 1 tablespoon oil (sesame oil)
- 1 onion (s), finely chopped
- 0.5 ½ chilli pepper (s), red, cut into fine strips
- 1 clove garlic, chopped
- 1 piece (s) ginger, the size a hazelnut, chopped
- 1 teaspoon mustard
- 1 teaspoon pesto (basil pesto)
- 2 tablespoon parsley, chopped
- salt
- pepper
- nutmeg
- Paprika powder, noble sweet
- Tabasco as needed
- Breadcrumbs as needed
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Soak the bun in water. Roast the sesame seeds in a pan until golden brown.
- Knead the minced meat with the egg, well-squeezed bun, sesame seeds, sesame oil, onions, garlic, ginger, parsley, chilli strips, mustard, pesto and the spices. Season to taste and, if necessary, add seasoning. The meat mixture should taste a bit spicy, as it gets a little milder when baked. If the meat dough is not firm enough, add some breadcrumbs. Shape the meat dough into small balls or larger meatballs and fry them in a pan in a little oil on both sides and cook through.
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