Meatballs Recipe

Meatballs are well-liked by the young and the young at heart
and there are thousands of recipes around.
Meatballs go well with many dishes, add them to soups, stews, rice or noddle dishes
or serve them just as party fingerfood or as an appetizer.
Our meatball recipe is a basic recipe and if You like,
You can add spices or herbs to Your taste.
It´s also up to Your taste what kind of minced meat You´ll use.
Pork, beef, lamb or chicken or a mixture.
To get fluffy meatballs, we add 1/2 – 1 teaspoon of baking powder to 500 g minced meat.

© The Foodist
Image: Meatballs
Photographer: Kitisak “Nat” Jaidee

Recipe: Meatballs
500 g minced meat (pork, beef, lamb, chicken)
2 – 3 tablespoons light soy sauce or Golden Mountain Seasonning Sauce
1/2 – 1 teaspoon baking powder
freshly ground black pepper
salt
oil to fry
optional: finely minced garlic
optional: finely minced onion
optional: finely minced parsley or other herbs
optional: finely minced chili
optional: 1 – 2 teasoons Dijon mustard

Preparation:
Mix all ingredients and knead about 5 minutes.
Put a bit of oil on a plate and to Your hand,
form balls from the mixture and place them on the plate.
Cover with plastic foil and let the meatballs rest in the fridge for at least 30 min,
better for one hour. Heat oil in a pot to 180° C and fry the meatballs,
until they´re golden brown. Drain the meatballs on plate covered with kitchen paper.
and serve them hot or use them further on for a recipe.