Tasty, tender meatballs made without bread, breadcrumbs and egg.
I usually use pork leg or a blend of pork and beef for this recipe. These are minced into thicker parts, so if we use these, our meatballs will have a nicer shape.
- 500 g minced pork leg or a blend of minced pork and beef
- 200 g potatoes
- 1 tbsp of psyllium husk
- 60 ml hot water
- 30 g brown rice flour
- 20 g onion
- oil for frying
- seasoning to taste.
My spice mixture:
- 2.5 cloves of garlic
- 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 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 “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 balls, 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.