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🍽️ Crispy Pork Balls with Crunchy Ginger Vegetable Salad

560 kcal · 30 min · 4 servings

Ingredients

• Toast bread 6 slices
• Milk 50 ml
• Eggs 2 pcs
• Organic limes 2 pcs
• Garlic cloves 1 pc
• Parsley, fresh 30 g
• Ground pork 500 g
• Soy sauce 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Chili, ground pinch
• Breadcrumbs 50 g
• Carrots 550 g
• Spring onions 1 bunch
• Ginger, fresh 20 g
• Cilantro, fresh 30 g
• Honey 2 tbsp
• Sunflower oil 3 tbsp
• Rapeseed oil 500 ml

Instructions

1. 1. Remove the crusts from the toast bread.
2. 2. Cut the bread into small cubes of about 0.5 centimeters.
3. 3. Warm the milk in a pot.
4. 4. Crack the eggs and stir them into the warm milk.
5. 5. Pour the egg and milk mixture over the bread cubes in a bowl.
6. 6. Wash the limes thoroughly under hot water.
7. 7. Finely zest about one teaspoon of lime peel.
8. 8. Cut the limes in half and squeeze out the juice.
9. 9. Peel the garlic.
10. 10. Dice the garlic into small cubes.
11. 11. Wash the parsley and dry it thoroughly.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Add the ground meat to the bread and egg mixture.
15. 15. Add the diced garlic.
16. 16. Add the chopped parsley.
17. 17. Pour the soy sauce into the mixture.
18. 18. Add the grated lime zest.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Season the mixture with chili.
22. 22. Wet your hands with water.
23. 23. Shape small meatballs from the meat mixture.
24. 24. Place the breadcrumbs on a plate.
25. 25. Roll the meatballs in the breadcrumbs until covered.
26. 26. Wash the carrots.
27. 27. Peel the carrots.
28. 28. Trim the ends of the carrots.
29. 29. Slice the carrots into thin strips using a vegetable peeler.
30. 30. Wash the spring onions.
31. 31. Remove the roots from the spring onions.
32. 32. Cut the spring onions diagonally into thin rings.
33. 33. Peel the ginger.
34. 34. Finely chop the ginger.
35. 35. Wash the coriander.
36. 36. Dry the coriander.
37. 37. Pluck the coriander leaves from the stems.
38. 38. Roughly chop the coriander leaves.
39. 39. Place the carrot strips in a bowl.
40. 40. Add the spring onion rings.
41. 41. Add the chopped ginger.
42. 42. Add the chopped coriander.
43. 43. Pour the lime juice over the vegetables.
44. 44. Add the honey.
45. 45. Add three tablespoons of oil.
46. 46. Mix all salad ingredients well.
47. 47. Season the salad with salt.
48. 48. Season the salad with pepper.
49. 49. Preheat the oven to 80 degrees Celsius.
50. 50. Set the oven to top and bottom heat.
51. 51. Pour the frying oil into a deep pot.
52. 52. Heat the oil to about 160 degrees Celsius.
53. 53. Fry the meatballs in batches in the hot oil.
54. 54. Fry the meatballs for about four minutes.
55. 55. Remove the meatballs from the oil when they are golden brown.
56. 56. Let the meatballs drain on kitchen paper.
57. 57. Place the meatballs in the preheated oven.
58. 58. Keep the meatballs warm in the oven.
59. 59. Plate the crispy meatballs.
60. 60. Serve the meatballs together with the vegetable salad.

Nutrition per serving

• kcal: 560
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 43 g