Asian meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll from the day before
• 1 large onion(s)
• 2 tsp, leveled salt
• pepper
• 1 tbsp hoisin sauce
• 2 Thai chili peppers
• 2 garlic cloves
• 1 piece(s) ginger, walnut-sized
• 1 egg(s)
• breadcrumbs
• Clarified butter for frying

Instructions

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

with ginger, chili, garlic and hoisin sauce

Soak the bun in water for a few minutes and then squeeze out the excess water. Finely dice the onion and fry in a large pan with a little clarified butter until translucent, then let it cool. Place the minced meat in a bowl and season with salt, pepper, and hoisin sauce. Finely chop the Thai chili, garlic cloves, and ginger and add to the minced meat. Add the onions, bun, and egg to the minced meat and mix everything thoroughly. If the meat mixture is very soft, add enough breadcrumbs to form a malleable mass. Form small meatballs and fry them in the pan in clarified butter over medium-high heat for about 5 minutes on each side. The meatballs are done when they are crispy brown on the outside and still moist but cooked through on the inside. Serve with Asian-style vegetables. I served them with savoy cabbage in oyster sauce and boiled potatoes.