Meatballs
4 servings
60 minutes
These meatballs are made from two types of meat: pork and chicken. Both have a slight sweetness. And when combined, they also create a new, bright taste. To make the meatballs even more interesting, use chicken thigh fillet instead of breast fillet.
1
Cut the crusts off the bread and soak it in milk.
- White bread: 150 g
- Milk: 200 ml
2
Pass the pork and chicken through a meat grinder.
- Pork: 300 g
- Chicken fillet: 300 g
3
Then pass the soaked bread in milk and 1 onion through a meat grinder.
- White bread: 150 g
- Onion: 2 heads
4
Add an egg to the minced meat, salt and pepper to taste.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Mix the minced meat by hand and beat it.
6
Wet your hands in cold water and shape the patties into round forms. Then coat them in flour.
- Wheat flour: 50 g
7
Heat vegetable oil in a pan and fry the patties on all sides until golden brown. Transfer them to a clean dish.
- Vegetable oil: 60 ml
8
Chop the onion and grate the carrot on a coarse grater.
- Onion: 2 heads
- Carrot: 1 piece
9
In the same pan, add some vegetable oil and sauté the onion until translucent.
- Vegetable oil: 60 ml
- Onion: 2 heads
10
Add the carrot and fry, stirring, for another 3-4 minutes.
- Carrot: 1 piece
11
Pour in the passata and water, add salt, pepper, and sugar to taste. Bring to a boil.
- Tomato passata sauce: 200 g
- Water: 150 ml
- Salt: to taste
- Ground black pepper: to taste
12
Return the patties to the pan, cover with a lid, and simmer on low heat for 15-20 minutes. Serve the finished patties with mashed potatoes.