German-Style Meatball and Spring Onion Schnitzel
A hearty German-inspired dish featuring meatballs and crispy spring onion schnitzel, flavored with moroccan spices.
Ingredients
- ●250g meatyground beef
- ●2 springyspring onions, thinly sliced
- ●1 tsp moroccancumin, coriander, paprika
- ●2 tbsp shungiku chopped scallions
- ●1 cup bissarachickpea flour for coating
- ●1 eggsfor meatball binder
- ●1 cup all-purpose flourfor coating schnitzel
- ●2 tbsp butterfor frying
- ●1 cup panko breadcrumbsfor coating schnitzel
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Combine ground meat, cumin, coriander, paprika, salt, and pepper in a bowl. Mix well with your hands.
- 3
Add chopped scallions and eggs to the bowl and mix until just combined.
- 4
Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
- 5
Bake in the oven for 12-15 minutes, or until cooked through.
- 6
Meanwhile, prepare the schnitzel by dredging thinly sliced spring onions in flour, shaking off excess.
- 7
Dip the floured onions in beaten eggs and then coat in panko breadcrumbs.
- 8
Heat butter in a large skillet over medium-high heat. Fry the coated onions until golden brown and crispy, about 3-4 minutes per side.
- 9
Serve the meatballs with the crispy spring onion schnitzel and enjoy!
- 10
Garnish with chopped scallions and serve with your favorite sides.