- Updated: December 3, 2021
Recipe inspired by Italian ingredients.
I created this recipe while looking for Italian meatball recipes. I noticed that the techniques used in both Malaysian Chinese and Italian meatball recipes are quite similar. It is only in the ingredients that they differ.
I added fennel seeds and some dry herbs to complement the flavours of the meat.
I omitted milk as I did not want it to be watery, and used cream crackers in place of breadcrumbs.
Note:
Tbsp = tablespoon.
Tsp = teaspoon.
Chopped = chopped or cut into ½ cm pieces.
INGREDIENTS:
500 g minced pork.
2 – 3 cloves garlic, finely chopped.
½ tbsp salt.
½ tbsp cracked black pepper.
1 tbsp fennel seeds.
½ tbsp dried oregano or thyme.
2 cream crackers, ground until fine.
1 egg.
2 to 3 sprigs of chopped parsley.
10 to 15 g grated cheese.
2 to 3 tbsp potato flour or corn flour or white flour.
3 to 4 tbsp olive oil, for brushing the baking pan and the meatballs.
METHOD:
1. Add garlic, salt, pepper, fennel seeds, oregano, cream crackers to the minced meat and mix them up thoroughly.
2. Crack an egg into the mix, and then add the parsley and grated cheese and mix them thoroughly.
3. Add the potato flour to the mix a bit at a time to ensure that the mixture is bound together by the flour.
4. Roll or form into approximately 20 meatballs, cover the mixing bowl with a plate or plastic and place it in the refrigerator for 15 to 20 minutes.
5. After that, brush the oven pan with olive oil.
6. Place the meatballs on the pan and brush them with olive oil.
7. Bake or roast in the oven for 15 minutes.
8. Serve hot.
Prep Time: 30 mins.
Cook Time: 15 mins.
Total Time: 45 mins.
Serves: 4 with pasta.
Cuisine inspiration: Malaysian Chinese and Italian.