John Myers
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Meatballs Dieter’s Art
The perfect meatballs dieter’s art recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 piece Pretzels from the previous day
- 2 piece Fresh onion
- 3 cm Chopped ginger
- 2 piece Free range eggs
- 3 pinch Chinese spice
- 2 tsp Salt
- 2 pinch Black pepper from the mill
- 3 tbsp Fresh or dried chives
- 2 piece Cloves of garlic fresh
- 1 tsp Ground ginger
- 3 piece Red peppers
- 0,5 liter Water hot
- 20 g Chicken broth
- 2 pinch Salt
- 2 pinch Black pepper from the mill
- 0,5 tsp Chilli from the mill
- 0,5 Cup Water hot
- 1 tbsp Potato starch
- 2 tbsp Tomato paste
- 2 Pc. Fresh onions
For frying
- 2 tbsp Rapeseed oil
- Soak the pretzel from the day before, then squeeze it out well. Shouldn’t be any more liquid. Peel the onion, ginger and garlic and cut into fine cubes, add to the minced meat as well as egg, chives, pressed pretzel, seasoning to taste. Mix everything together well and refrigerate for half an hour. Should be a light mixture
- Top off the tail mass with a teaspoon and form small balls. Which we sear in a pan in a little rapeseed oil. Now we put the balls on a plate. Wash the peppers, remove the core and roughly dice.
- Peel the onion and chop it roughly. Mix the chicken stock in hot water. In the frying pan we add onions and tomato paste, ground ginger or fresh, ground chilli, braise everything well. Now we add the mixed chicken stock and the meatballs.
- Finally, put the roughly chopped paprika underneath, now let’s cook everything together for 10 minutes. Taste it. Fold in a little bit of potato starch to thicken, let it boil briefly. The bell pepper is best when it still has a bite to it. I had fried potatoes with it.
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