Meatball Kaldereta
This Kaldereta is made special by using tender meatballs made with a combination of pork and beef. Guests will enjoy this with a bowl of hot rice!
Ingredients
Meatball Preparation
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Canola Oil (for frying)
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Ground Pork 250 g
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Ground Beef 250 g
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Garlic, finely chopped 35 g
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White Onions, finely chopped 50 g
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Banana (ripe), mashed 120 g
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Black Pepper, crushed 3 g
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White Onions, brunoised 65 g
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Garlic Confit, prepared 20 g
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White Onions, chopped 15 g
Sauce Preparation
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Tomato Paste 25 g
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Garlic, chopped 15 g
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Liver Spread (market form) 25 g
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Water 400 ml
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Tomato Sauce 250 ml
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Cheese (quick melt), grated 20 g
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Pickle Relish 10 g
Presentation
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Carrots, parisienned or cut into large dice, blanced 50 g
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Potatoes, parisienned or cut into large dice, blanced 50 g
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Mixed Bell Peppers, seeded and cut into large dice, sauteed 30 g
Preparation
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Meatball Preparation
- For the meatballs, combine everything in a bowl and form balls weighing 25g each. Flash fry in hot oil, then set aside.
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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.
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Presentation
- Transfer meatballs onto prepared bowl and add vegetables on top. Serve immediately.
