- 1 White roll
- per 1 small red and green Bell pepper
- 1 Onion
- 2 medium Eggs
- 500 grams Ground pork
- Salt and freshly ground pepper
- 4 tablespoons corn kernels
- 4 tablespoons Sunflower seeds
- 5 tablespoons Clarified butter
- 1 bunch Scallions
- 2 Apples
- Parsley (for garnish)
Soak the bread in lukewarm water for 10 minutes. Rinse the peppers, cut into quarters, remove the stems, seeds and pith and chop very finely. Peel the onion and dice. Squeeze the excess water from the bread.
Separate 1 egg. Combine 1 egg yolk, the remaining whole egg, bread and onion and season with salt and pepper. Add 1/2 of the peppers and 1/2 of the corn and shape into meatballs. Dip in the whisked egg whites then coat in the sunflower seeds.
Heat 4 tablespoons butter in a large frying pan and sear the meatballs for 8 minutes. Keep warm. Trim the scallions, rinse and cut into pieces. Rinse the apples, cut into quarters, remove the seeds and cut into wedges.
Add the remaining butter to the frying pan and sauté the apples, scallions and remaining diced peppers and corn briefly. Season with salt and pepper. Garnish with parsley and serve with the meatballs and potatoes, if desired.