Meatballs in sesame crust

Ingredients for 4 servings:

• 600 g minced meat, mixed
• 2 onions, finely diced
• 1 onion(s), red, diced
• 1 bell pepper(s), red, diced
• 1 egg(s)
• 1 cm ginger, very finely diced
• some salt and pepper
• Garlic
• Paprika powder
• Herbs (garden herbs), dried
• 1 bowl of wheat flour (type 405)
• 2 eggs
• 1 shot of milk or cream
• ½ bowl of breadcrumbs
• ½ bowl of sesame seeds
• e.g. sesame oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

juicy meatballs, breaded with sesame

Mix the ground meat with the vegetables, egg, and seasonings thoroughly. This works best with your hands; for hygiene reasons, wear disposable gloves. Let it rest for about 30-45 minutes. Form the mixture into small balls. Then flatten them to form the meatballs. Prepare a “breading station” with three bowls: First, coat one bowl with flour, then whisk the eggs with milk or cream in the second bowl. In the third bowl, mix the breadcrumbs with the sesame seeds. First, coat the meatballs in the flour, then dip them in the egg, and finally coat them in the sesame coating. Press the coating firmly onto the surface. Now fry the meatballs in the sesame oil. Usually, thick ones take about 8-10 minutes. 4-5 minutes per side. These meatballs are super juicy thanks to the vegetables and also crispy with the coating. Homemade potato salad goes very well with them. Tip: The next day, place leftover meatballs in a casserole dish. Top with vegetables of your choice and a can of chopped tomatoes or tomato sauce. Sprinkle with cheese and bake.