This recipe fuses:
- Haitian
- Asian
- Swedish
- Jewish
meatball knowledge into one delicious meatball.
- use pumpernickel bread for usual bread-milk mixture
- use hot water when mixing in meat and seasonings for inner texture
- use panko for texture within the meatball
- prepare gravy sauce like for swedish meatballs
- serve with katsu style sauce on the side, or mix in tamari soy sauce with ketchup for a simple alternative.
meatballs are pan-fried until fully browned with crisp outer layer.