Mixed Meatballs with Cabbage and Ginger

01Method

1. 1

   Place the smoked meat in a large pot, cover with cold water, and bring to a boil. Meanwhile, remove the core from the cabbage and slice the leaves into thin strips. Add these to the pot with the meat and continue cooking for approximately 20 minutes.

2. 2

   Once the meat is tender, drain the water and cut the smoked meat into larger chunks. Process it finely using a mincer or food processor. Chop the cabbage into small, bite-sized pieces.

3. 3

   In a large bowl, combine the fresh ground beef with the cooked smoked meat and cabbage. Add the beaten eggs, diced onion, and grated ginger. Mix thoroughly until well blended. Add the breadcrumbs to bind the mixture, which should be moist enough to form into sizeable balls. Season with salt and pepper, mixing once more. Shape the mixture into patties that fit comfortably in your palm. Coat each patty evenly with breadcrumbs.

4. 4

   Heat oil in a skillet over medium-high heat. Fry the patties on both sides for about 3 minutes per side until golden brown. Serve with mashed potatoes or your preferred side dish.