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Meatball Preparation

  • Canola Oil (for frying)
  • Ground Pork 250.0 g
  • Ground Beef 250.0 g
  • Garlic, finely chopped 35.0 g
  • White Onions, finely chopped 50.0 g
  • Banana (ripe), mashed 120.0 g
  • Black Pepper, crushed 3.0 g
  • White Onions, brunoised 65.0 g
  • Garlic Confit, prepared 20.0 g
  • White Onions, chopped 15.0 g

Sauce Preparation

  • Tomato Paste 25.0 g
  • Garlic, chopped 15.0 g
  • Liver Spread (market form) 25.0 g
  • Water 400.0 ml
  • Tomato Sauce 250.0 ml
  • Cheese (quick melt), grated 20.0 g
  • Pickle Relish 10.0 g


  • Carrots, parisienned or cut into large dice, blanced 50.0 g
  • Potatoes, parisienned or cut into large dice, blanced 50.0 g
  • Mixed Bell Peppers, seeded and cut into large dice, sauteed 30.0 g
  1. Meatball Preparation

    • For the meatballs, combine everything in a bowl and form balls weighing 25g each. Flash fry in hot oil, then set aside.
  2. Sauce Preparation

    • In a sauce pot, sauté the onions and garlic until fragrant. Add the tomato paste and liver spread. Continue to stir while adding the water, tomato sauce and Knorr beef broth.
    • Bring to a boil then add the cheese. Mix well and adjust seasoning if necessary by adding Knorr Rostip Seasoning Powder.
    • Add the meatballs and continue to simmer for another 10 to 15 minutes.
  3. Presentation

    • Transfer meatballs onto prepared bowl and add vegetables on top. Serve immediately.