Crispy on the outside, juicy on the inside

Some recipes are simply worth the extra time, and these homemade meat croquettes are definitely one of them.

They’re my husband’s favorite, so whenever I ask what he’d like for dinner, there’s a good chance the answer will be, “Meat croquettes!” 😄

This recipe comes from my mom’s kitchen and has been in our family for years. I usually make a big batch because they freeze beautifully, which means we always have a homemade meal ready whenever we’re craving a little comfort food.

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Ingredients

For the Filling

• 2 kg pork neck
• 1 kg fresh pork belly
• about 300 g onion
• ½ head of garlic
• 3–4 bay leaves
• 6–8 allspice berries
• salt
• black pepper

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For the Crepe Batter

• 1 litre water
• 250 ml milk
• 120 ml vegetable oil
• a pinch of salt
• 2 eggs
• about 750 g all-purpose flour

The batter should be smooth and fairly thin so you can make soft, delicate crepes.

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For Breading

• eggs
• breadcrumbs
• vegetable oil for frying

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Instructions

Prepare the Filling

1. Place the pork neck and fresh pork belly in a large pot.
2. Add the bay leaves, allspice, salt, and black pepper.
3. Cover with water and simmer until the meat is tender.
4. Drain the meat and let it cool slightly.
5. Pass the cooked meat, the raw onion, and the garlic through a meat grinder.
6. Mix everything well and season with additional salt and black pepper if needed.

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Make the Crepes

1. Whisk together the water, milk, vegetable oil, eggs, salt, and flour until smooth.
2. The batter should be fairly thin so the crepes stay soft and easy to roll.
3. Cook thin crepes in a lightly greased frying pan until just lightly golden on both sides.
4. Let them cool before filling.

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Assemble the Croquettes

1. Place a generous spoonful of filling near one edge of each crepe.
2. Fold the sides inward and roll tightly to form a croquette.
3. Coat each croquette in beaten egg.
4. Roll in breadcrumbs until evenly coated.

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Fry

Heat vegetable oil in a frying pan over medium heat.

Fry the croquettes until they’re golden brown and crispy on all sides.

Serve immediately while they’re hot and crispy.

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Freezing

One of the best things about these homemade meat croquettes is that they’re perfect for freezing.

After coating them in breadcrumbs, place them in freezer containers or freezer bags and freeze for up to 3 months.

When you’re ready to enjoy them, let the croquettes thaw completely before frying until golden brown and crispy.

I usually fry a few right away and freeze the rest. It’s always nice to have homemade comfort food waiting in the freezer for busy days.

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Recipe Tips

• Let the cooked meat cool before grinding it.
• Thin crepes are much easier to roll without tearing.
• Roll the croquettes tightly to help them keep their shape while frying.
• Fry over medium heat so the breadcrumbs become evenly golden and crispy.

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Frequently Asked Questions

Can I freeze homemade meat croquettes?

Yes! They’re perfect for freezing after breading. Just thaw them completely before frying.

Can I prepare them ahead of time?

Absolutely. You can make them a day in advance and keep them in the refrigerator until you’re ready to fry them.

Can I use another type of meat?

Yes. While pork neck and fresh pork belly give the best flavor and texture, you can also use cooked pork shoulder or a mixture of different cooked meats.