I am a huge fan of the two guys from TabiEats. This recipe was cooked by "Kantanfood by Satoshi".
Meatballs are always a go to dish for me. I am not only hooked on pork or beef, but chicken, veal or lamb are good too.
This time I used a 50/50 mix of pork and beef. It was even 30% less fat. But the meatballs were very juicy still. If you use only pork mince, they will be even more juicy.
Fried food is often served with shredded cabbage and some short grain rice. I learned to like the difference of raw cabbage and the serving of deep fried Tonkatsu (cutlet) during my two trips to Japan. The combination with meatballs was new to me.
These meatballs are very soft and you have to be carefull when you handle them. German meatballs contain soaked old bread rolls or breadcrumbs. That makes them a bit sturdier. These Japanese ones contain 50% of the meat weight in sauteed onions.
Recipe for 5 meatballs:
400 g mixed pork and beef mince, 200 g onions, 2 eggs
1 1/2 tbsp Worchester sauce, 1 1/2 tbsp ketchup, 1/4 tsp nutmeg, 1/2 tsp salt, pepper
Oil, 1 cup Panko breadcrumbs, 1/2 cup flour
Cabbage and rice to serve it with. Add some Tonkatsu sauce for dipping.
Chop the onions, but not too fine, saute them in oil until light brown. Cool down on a cold plate. I stuck mine in the fridge for 15 min and then put the onions on top. That helped a lot.
In a bowl bring the meat, 1 egg, onions and seasoning together. Mix with your hands until you have it well combined. Press it down, take a knife and cut it into 5 sections. Scoop one out and roll it into a meatball. Toss it from hand to hand about 5 times. That helps to get the air out and gives a better structure. Flatten the ball a bit. Make the other 4.
Beat the egg, put flour and panko in to two bowls. Heat up the oil in a pot to 180C.
Put the meatballs in flour first, then in egg and last into the breadcrumbs. Fry them on each side for 2, 5 - 3 min. Do not overcrowd the pot. Be careful, that they do not get too dark. Drip excess oil on kitchen paper.
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