Japanese-style meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 tsp pepper (Szechuan)
• 1 tsp coriander seeds
• 1 bunch coriander leaves, finely chopped
• 1 bunch of spring onions, the white part, finely chopped
• 1 garlic clove(s), finely chopped
• 1 tbsp sesame oil
• 2 eggs
• 3 tbsp soy sauce, Japanese
• 1 tsp wasabi paste
• 100 g breadcrumbs (panko flour)
• 1 pinch of chili powder
• salt and pepper
• 2 tbsp flour
• n. B. Vegetable oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

the Japanese answer to meatballs

Crush the Szechuan peppercorns and coriander seeds in a mortar and pestle, then beat them well with a fork along with 1 egg, the soy sauce and the wasabi paste and mix well. Mix with 1/3 of the panko flour. Sauté the spring onions and garlic in sesame oil with the lid on over low heat until soft. Mix everything well with the minced meat, season with chili, salt and pepper and add the coriander leaves. Leave to marinate in the fridge for 30 minutes. Now fill 3 plates each with flour, the other beaten egg and 2/3 of the panko flour. Form the meat mixture into golf ball-sized meatballs. Dip these one after the other in the flour, then the egg and then the panko flour. Add enough oil to a pan and fry the meatballs until crisp on the outside and cooked through on the inside. Then deflate the balls on kitchen paper. Serve hot or cold. You can add a Japanese dip such as samosas. For example, you can serve it with teriyaki sauce. If you prefer softer meatballs, simply omit the breading. You can also prepare larger batches for a buffet.