Farmhouse Recipe: Pork Meatballs. The exact measurements are included in the recipe card below. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the meatballs could end up too salty. Add the A. ingredients and the panko to the minced pork, and mix together well until it the mixture is sticky and pale. Farmhouse Recipe: Pork Meatballs

You can cook Farmhouse Recipe: Pork Meatballs using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Farmhouse Recipe: Pork Meatballs
  1. You need of Minced pork meat.
  2. It’s of Japanese leek.
  3. You need of Panko.
  4. You need of Water.
  5. You need of A..
  6. Prepare of Eggs (whisked).
  7. It’s of Grated garlic.
  8. Prepare of Katakuriko.
  9. It’s of Soy sauce.
  10. You need of Salt.

To make for meal prep, prepare and cook the meatballs. When it's cooking time, pull them from the fridge, make the sauce and reheat the meatballs in the pan sauce or reheat in your slow cooker! Add garlic, eggs, cheese, parsley, salt and pepper. Combine the bread with the milk in a large bowl.

Farmhouse Recipe: Pork Meatballs instructions

  1. Finely chop the Japanese leeks. Add water to the bread crumbs and mix..

  2. Add the A. ingredients and the panko to the minced pork, and mix together well until it the mixture is sticky and pale..

  3. Next, add the Japanese leeks and roughly mix together..

  4. Form into 2cm diameter balls with a spoon, or coat your hand with vegetable oil and roll them up by hand. Fry in about 1320F/160C oil until golden brown, and you are done ..

  5. You can eat the mealtballs as-is, or dip them in a mixture of plain mustard and soy sauce..

  6. If you pan fry the meat mixture instead of deep frying it, you can make hamburgers. Just brown on both sides in a pan lightly coated in vegetable oil, add sake to the pan and cover with a lid to steam-cook the burgers all the way through..

In large bowl, mix Meatball ingredients until well combined. Tender baked beef meatballs are coated in a thick and sweet homemade barbecue sauce. As the sauce cooks, it thickens and is the perfect accompaniment to the meatballs. CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn't have been more delighted that they held their meatball shape and didn't fall apart!