John Myers
Ingredients for 4 servings:
- 500 g minced pork
- 40 g breadcrumbs
- ½ tsp allspice, ground
- 1 garlic clove(s), crushed
- 2 tbsp mint, freshly chopped
- 1 egg(s), beaten
- 2 tbsp oil (sunflower oil)
- 1 bell pepper(s), red
- 250 ml chicken broth
- 4 walnuts, pickled
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mix the minced meat, breadcrumbs, allspice, garlic, and half of the chopped mint. Season with salt and pepper, and knead in the beaten egg. Form the mixture into walnut-sized balls and fry in a wok (heat the oil thoroughly) over high heat, stirring constantly, until browned. Remove the balls from the wok with a slotted spoon and drain on kitchen paper. Drain all but one tablespoon of the oil from the wok and sauté the bell pepper strips for 2-3 minutes, stirring constantly, until softened. Be careful not to brown them. Now pour in the chicken stock, bring to a boil, and season with salt and pepper. Add the meatballs and simmer for 8-10 minutes, stirring occasionally. Then add the remaining mint and walnuts and simmer for 2 minutes. Serve with rice or noodles.
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