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| Here, David is demonstrating and sharing with us his mom classic recipe on making meatballs. Combine 400gm mince beef + 400gm mince pork + 3 eggs, mix evenly. Add in 1 cup of bread crumbs, 2tsp Italian herbs, black pepper and salt, mix together. Last add in 1/3 cup of shredded Parmesan cheese,mix thoroughly and set aside. David says you can substitute the Italian herbs (Mccormick)with other fresh herbs that you preferred. |
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| Heat a few tablespoons oil in a sauce pot saute the pork neck bone lightly brown, removed and set aside. In the same pot add diced onion stir fry still soft and lightly brown. Then, add in a can (340gm) of tomato paste, cook for awhile, add in the 2 cans of whole peeled tomatoes (lightly smashed), cook for a few minutes. Add in 3 cans of water (use the tomato can to measure) and 2 pinch of black pepper, stir to combine, when boiling add in the sauteed pork bones, simmer to a boiled, lower the heat and add in the meatballs. DO NOT STIR THE MEATBALL Continue..................... |
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| All the meatballs are added in and with low heat simmer. DO NOT STIR....continue....to simmer... |
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| On low heat simmer 2 hours or longer until the sauce thicken and season to taste. During the simmering stage you can lightly stir (maybe after 20min when the meatballs is cooked but not firm yet) to check the bottom of the pot to avoid burning. Add water if the sauce reduced too fast and continue to simmer until cooked. |
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| Meatballs served with spaghetti and sprinkle with fresh chopped parley. Yum.....yum... |
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| Tomatoes paste and whole peeled tomatoes. |
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| Our dinner: Meatballs spaghetti and garlic bread. Delicious. |
Ingredients:
1 can (340gm) tomatoes paste
2 can (425gm) whole peeled tomatoes - smashed into chunks pieces
2 nos yellow onions - diced
400gm mince beef
400gm mince pork/chicken
3 eggs (grade A)
1 cup bread crumb
1/3 cup shredded parmesan cheese
Salt, black pepper and Italian herbs (any brand or fresh herbs)
Note: use a larger sauce pot for easy stirring.
