Seed Crusted Pork Meatballs 

Seed Crusted Pork Meatballs
524 kcal


Preparation:50 min
Ready in:50 min
1 serving contains (Percentage of daily recommendation)
Calories524 kcal(26%)
Protein34 g(68%)
Fat33 g(41%)
Carbohydrates24 g(9%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For servings

1White roll
per 1 small red and green Bell pepper
2medium Egg
500 gramsGround pork
Salt and freshly ground pepper
4 tablespoonscorn kernels
4 tablespoonsSunflower seeds
5 tablespoonsClarified butter
1 bunchScallions
Parsley for garnish


1 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.
2 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.
3 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. 
4 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.


This recipe hasn't received any comments yet.

Leave a Comment