Pork Schnitzel Meatballs

Name: Pork Schnitzel Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: German, European
Ingredients: 1 teaspoons freshly ground black pepper; 1 egg, beaten; 118 milliliters flour; 1 teaspoons chopped fresh thyme; 454 grams ground pork; 18 servings Kosher salt; 2 teaspoons grated zest from 1 lemon; 3 Tbsps milk; 1 Tbsp chopped parsley; 946 milliliters vegetable, canola, or peanut oil

Pork Schnitzel Meatballs might be just the European recipe you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 58g of fat, and a total of 549 calories. This recipe serves 18. If you have pepper, peanut oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a large bowl, combine 2 tablespoons of Panko with the milk and set aside to soak for 2 to 3 minutes.

Ingredients you will need

Panko

Milk

Equipment you will use

Bowl

Add the ground pork, thyme, lemon zest, 1 teaspoon kosher salt, pepper, and parsley and gently mix until thoroughly incorporated.

Ingredients you will need

Ground Pork

Kosher Salt

Lemon Zest

Parsley

Pepper

Thyme

Working with wet hands, use a tablespoon measure to scoop out meat mixture and roll between your palms to form a meatball about an inch in diameter.

Ingredients you will need

Meatballs

Meat

Roll

Transfer to rimmed baking sheet or large plate and repeat until all the mixture is used.

Equipment you will use

Baking Sheet

Place the flour, egg, and remaining cup of Panko into three separate medium bowls or shallow dishes. Dredge each meatball in the flour, then in the egg, and finally in the panko. Replace the breaded meatballs on the rimmed baking sheet or plate.

Ingredients you will need

Meatballs

All Purpose Flour

Panko

Egg

Equipment you will use

Baking Sheet

Bowl

Heat the oil in a large cast iron skillet, Dutch oven, or wok until it reaches 350°F on a deep-fry thermometer. Adjust flame to maintain temperature. Working in batches, fry the meatballs, turning frequently, until golden brown and crisp, 3 to 4 minutes total.

Ingredients you will need

Meatballs

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Frying Pan

Wok

Transfer the meatballs to a large platter lined with paper towels and season with salt.

Ingredients you will need

Meatballs

Salt

Equipment you will use

Paper Towels

Serve the meatballs with lemon wedges, or with grainy stone-ground mustard.

Ingredients you will need

Stone Ground Mustard

Lemon Wedge

Meatballs

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1

egg, beaten 118milliliters

flour 1teaspoons

chopped fresh thyme 454grams

ground pork 18servings

Kosher salt 2teaspoons

grated zest from 1 lemon 3Tbsps

milk 1Tbsp

chopped parsley 946milliliters

vegetable, canola, or peanut oil

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.