Ingredients
250 grams Mixed ground beef and pork
1 medium sized Potatoes
100 ml Panko
2 tbsp Milk
1 Salt and pepper
1 Nutmeg (optional)
1 Frying oil
1 Lettuce (or your favorite vegetable)
1 Mayonnaise, ketchup, etc.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Leave-in oven probe — monitor roasts without opening the door
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Leave-in oven probe — monitor roasts without opening the door
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Knead salt, pepper, and nutmeg into the ground meat for 1-2 minutes. Add panko, milk, and grated potatoes. Mix together thoroughly. Roll into about 3 cm balls. Fry for several minutes over medium heat until golden brown, and drain the oil. Prepare dipping sauce with whatever ingredients you like (I used mayonnaise, mustard, honey, ketchup, black pepper, honey, tonkatsu sauce, and sweet chili sauce). Plate the meatballs on a bed of roughly shredded lettuce, and eat it with sauce.