Pork Schnitzel Meatballs
This recipe transforms the classic pork schnitzel into bite-sized meatballs. Ground pork is mixed with fresh thyme, lemon zest, and parsley, then shaped, coated in flour, egg, and panko breadcrumbs, and deep-fried until golden and crisp. The result is a crunchy exterior with a tender, flavourful centre. Serve them simply with a squeeze of lemon or alongside grainy mustard for a traditional German appetiser or snack that serves five people.
Ingredients
- 2 tablespoons, plus 1 cup panko breadcrumbs
- 3 tablespoons milk
- 1 pound ground pork
- 1/2 teaspoon chopped fresh thyme
- 2 teaspoons grated zest from 1 lemon
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
- 1/2 cup flour
- 1 egg, beaten
- 1 quart vegetable, canola, or peanut oil.
Method
- In a large bowl, soak 2 tablespoons of panko in the milk for 2 to 3 minutes. Mix in the ground pork, thyme, lemon zest, 1 teaspoon kosher salt, pepper, and parsley until everything is well combined.
- With damp hands, scoop the pork mixture using a tablespoon and roll it into 1-inch meatballs. Place each one on a rimmed baking sheet or large plate until all the mixture is used.
- Arrange the flour, beaten egg, and the remaining 1 cup of panko in three separate shallow dishes. Coat each meatball first in flour, then dip it in the egg, and finally roll it in the panko crumbs. Return the breaded meatballs to the baking sheet.
- Heat the oil in a large cast iron skillet, Dutch oven, or wok to 350°F. Fry the meatballs in batches, turning them often, for 3 to 4 minutes until they are golden brown and crisp. Transfer to a paper towel-lined platter and season with salt. Serve with lemon wedges or grainy mustard.
Nutrition (per serving)
Sodium558000 mg
Recipe details
CategorySnack
Cuisinegerman
AuthorMarvin Gapultos
