Tasty, tender meatballs made without bread, breadcrumbs and egg.
500 g ground pork leg or a blend of ground pork and beef (Since these are minced into thicker parts, if we use these, our meatballs will have a nicer shape.)
200 g potatoes
1 tbsp of psyllium husk
60 ml hot water
30 g brown rice flour
oil for frying
seasoning to taste, this is my version:
2,5 cloves of garlic
20 g onion
6 g salt
1/2 tsp ground paprika
1/2 tsp ground white pepper
3/4 tsp ground caraway
- Peel and rinse the potatoes. Cut them into small cubes and boil them until soft in lightly salty water, then drain.
- Mash the warm potatoes with a fork or potato masher until no lumps remain.
Steps 3-5 should be done quite quickly, before the potatoes cool.
- Remove the skin of garlic and onion. Chop the onion into small pieces (as small as you can).
- Place the meat in a large bowl. Add the potatoes, onion and seasoning. Crush the garlic through a garlic press and add it to the meat.
- Place 60 ml hot water in a small bowl. Add the psyllium husk and mix them quickly for a few seconds, until the mixture reaches a sticky, egg-white-like texture. (If mixing is not fast enough, you might get a piece of rubber instead of the „egg-white”.) Add the sticky dollop immediately to the meat and mix the ingredients together. (It is best to do this by your hands.)
- Form the meat into meatballs, then roll them in brown rice flour.
- Fry the meatballs in hot oil. Turn the heat down to a low setting and turn the meatballs every 3-4 minutes to make sure they are thoroughly fried. Frying time depends on the size of meatballs. It takes at least 15 minutes even for small meatballs to be ready.
- Remove the fried meatballs to a strainer or on a wire rack to drain. Place paper towel under the strainer or wire rack to soak up excess oil.