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CZECH MEATBALLS – paleo recipe
Stav Kogan

CZECH MEATBALLS

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 tbsp salt
  • 1 tbsp caraway seeds
  • 1 tsp ground paprika
  • 1 tbsp ground black pepper
  • 1 cup fresh parsley leaves, minced (about 1/4 cup)
  • 1 tbsp grainy mustard
  • 1 large egg
  • 2 lb ground pork

Method
 

  1. 1.
  2. Preheat the oven to 400 F.
  3. Cover a large baking sheet with parchment paper or aluminum foil.
  4. 2.
  5. In a large bowl, mix the garlic, salt, caraway seeds, paprika, pepper, parsley, mustard, and egg with a fork until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.
  6. 3. Moisten your hands with water and shake to remove excess.
  7. Measure a level tablespoon of pork and roll it into a ball between your palms.
  8. Line up the meatballs like little soldiers on the prepared baking sheet, about 1/2 inch apart.
  9. 4. Slide the meatballs into the oven and bake for 20–25 minutes, until golden brown and cooked through. You know how you could do that? Make ‘em tiny and serve on toothpicks as appetizers; reduce baking time to 10-15 minutes.

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