Farmhouse Recipe: Pork Meatballs

• 400 grams Minced pork meat
• 1 Japanese leek
• 100 ml Panko
• 2 tbsp Water
• 2 Eggs (whisked)
• 1 clove Grated garlic
• 2 tbsp Katakuriko
• 1 tbsp Soy sauce
• 1/2 tsp Salt

1. Finely chop the Japanese leeks.
2. Add water to the bread crumbs and mix.
3. Add the A. ingredients and the panko to the minced pork, and mix together well until it the mixture is sticky and pale.
4. Next, add the Japanese leeks and roughly mix together.
5. Form into 2cm diameter balls with a spoon, or coat your hand with vegetable oil and roll them up by hand.
6. Fry in about 1320F/160C oil until golden brown, and you are done .
7. You can eat the mealtballs as-is, or dip them in a mixture of plain mustard and soy sauce.
8. If you pan fry the meat mixture instead of deep frying it, you can make hamburgers.
9. Just brown on both sides in a pan lightly coated in vegetable oil, add sake to the pan and cover with a lid to steam-cook the burgers all the way through.

pork meat, water, eggs, garlic, katakuriko, soy sauce, salt

Taken from cookpad.com/us/recipes/171248-farmhouse-recipe-pork-meatballs (may not work)