Asian/Japanese meatballs a la Christina

Ingredients for 6 servings:

• 500 g minced meat (chicken, beef or pork, also half and half)
• 2 m.-sized carrot(s), in large pieces
• 4 spring onions, in rings
• 125 g pak choi, roughly chopped
• 4 cm ginger, roughly chopped
• 4 clove(s) garlic, coarsely chopped
• 2 eggs, beaten
• 5 tbsp sesame oil
• 6 tbsp soy sauce
• Rapeseed oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

goes perfectly with sesame sauce a la Christina

First, finely chop the carrots, spring onions, bok choy, ginger, garlic, sesame oil, soy sauce, and eggs in a food processor. Then add the minced meat and mix well. Season with soy sauce if desired. Heat the rapeseed oil in a large pan. Using a tablespoon, place small mounds of the minced meat into the pan, flatten slightly, and fry until golden brown on both sides (about 4 minutes per side). This yields about 24 balls/mounds. Christina’s sesame sauce goes perfectly with this dish.