How to Make Juicy Pork Neck Meatballs? When you hear meatballs, probably your first association is not for 100% pure meat. Minced meat, which is widely available in most of the commercial network, is not famous for its uncompromising quality and all sorts of stories are told about it – what meat is prepared from, in what conditions and so on.
While we can’t be sure if these are just urban legends or if there really is a piece of truth, looking for an alternative is not a bad idea.
When I cook meatballs, I always buy the meat from checked small butchers, not in the form of minced meat, but in the form of steaks! In almost every butcher’s shop you can ask for the minced meat to be minced, and in this way – to be completely convinced that the meatballs you prepare are made of 100% meat. And exactly from what you prefer!
Table of Contents
Ingredients :
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500 g minced pork neck
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2 mushrooms,
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cut into cubes 200 g zucchini, grated and drained of water
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50 g of yellow cheese
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50 g pitted olives, sliced
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50 g spinach, cut into juliennes
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50 g raw peeled sunflower seeds
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salt to taste
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spices of your choice
Method :
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Preheat oven to 180 degrees.
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Mix all meatball products until homogeneous.
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Line a flat baking tray with parchment paper, form meatballs from the mixture, and arrange them on top of the paper.
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Bake the meatballs for about 30 minutes or until they have a nice golden tan.
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Serve with garnish of choice.
Nutritional composition of the recipe:
| Calories | Protein | Carbohydrates | Fats |
| 1513 | 115g. | 24g. | 106g. |
