Commonly served with beef, pork or goat, Kaldereta is a rustic, family-style stew that’s always a crowd favourite.
But instead of serving this stew with meat, make meatballs instead to put a new spin on this traditional dish. Bring out the hearty flavours of your stew with Knorr Beef Broth Base and give your meatballs a beefier taste with Knorr Beef Seasoning Powder.
Chef Tips and Techniques
- The ground meat in the recipe can be replaced with ground chicken for a healthier option, or ground lamb to make a more premium dish.
- For advance preparation, meatballs can be fried ahead of time, then freeze to store. Reheat the meatballs by simmering them with the sauce until they are warm all the way through.
- 250g Ground Pork
- 250g Ground Beef
- 20g Garlic, finely chopped
- 50g White Onions, finely chopped
- 60g Banana (ripe), mashed
- 15g Knorr Beef Seasoning Powder 1kg
- 20ml Knorr Liquid Seasoning 3.8L
- 3g Black Pepper, crushed
- 500ml Canola Oil (for frying)
- 15g White Onions, chopped
- 15g Garlic, chopped
- 25g Tomato Paste
- 25g Liver Spread (market form)
- 400ml Water
- 250ml Tomato Sauce
- 10g Knorr Beef Broth Base 1.5kg
- 20g Cheese (quick melt), grated
- 10g Pickle Relish
- 3g Knorr Rostip Chicken Seasoning Powder 1kg
- 50g Carrots (semi-sphere), blanched
- 50g Potato (semi-sphere), blanched
- 30g Mixed Bell Peppers, chopped, sautéed
- 20g Garlic Confit, prepared
- For the meatballs, just mix everything in a bowl and form balls weighing 25g each. Flash fry then set aside.
- In a pot, sauté the onions and garlic. When fragrant already, add the tomato paste and liver spread. Continue to sauté then add the water, tomato sauce and beef broth.
- Bring to a boil then add the cheese. Mix well and adjust seasoning if necessary by adding rostip.
- Add now the fried meatballs, and continue to simmer for another 10 to 15 minutes.
- Also you may add your vegetables and other garnishes at this point. Or you may just add them ala minute since most of them are already prepared.