Meet balls and mayonnaise with paprika

1. Mix the chopped meat with egg, breadcrumbs, milk, thyme, salt, and pepper.

• In a bowl, mix the minced Iberian pork with breadcrumbs, an egg, a splash of milk, fresh thyme, salt, and pepper to taste.
• Knead the mixture well until it becomes homogeneous and easy to shape.

2. Shape into balls.

• Using your hands, shape the mixture into small, bite-sized balls, ensuring they are compact enough to hold together during frying.

3. Roll in the flour and fry.

• Coat each meatball with rice flour, covering them completely for a crispy exterior.
• Heat olive oil in a frying pan over medium-high heat and fry the meatballs until golden brown on the outside and cooked through on the inside.
• Remove them from the oil and place them on a paper towel to drain any excess grease.

4. Serve on a plate garnished with paprika mayonnaise.

• Prepare the paprika mayonnaise by mixing mayonnaise with a pinch of sweet paprika, a splash of lime juice, and a few drops of soy sauce for added depth of flavor.
• Serve the meatballs hot on a plate, accompanied by the paprika mayonnaise on the side or drizzled over the top.