Name: Meatball Kaldereta
Yield: 5
Ingredients: 0.0ml Canola Oil (for frying); 250.0g Ground Pork; 250.0g Ground Beef; 35.0g Garlic, finely chopped; 50.0g White Onions, finely chopped; 120.0g Banana (ripe), mashed; 15.0g Knorr Beef Seasoning Powder 1kg; 20.0ml Knorr Liquid Seasoning 3.8L; 3.0g Black Pepper, crushed; 65.0g White Onions, brunoised; 20.0g Garlic Confit, prepared; 15.0g White Onions, chopped; 25.0g Tomato Paste; 15.0g Garlic, chopped; 25.0g Liver Spread (market form); 400.0ml Water; 250.0ml Tomato Sauce; 10.0g Knorr Beef Broth Base 1.5kg; 20.0g Cheese (quick melt), grated; 10.0g Pickle Relish; 3.0g Knorr Rostip Chicken Seasoning Powder 1kg; 50.0g Carrots, parisienned or cut into large dice, blanced; 50.0g Potatoes, parisienned or cut into large dice, blanced; 30.0g Mixed Bell Peppers, seeded and cut into large dice, sauteed

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!

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Preparation

Meatball Preparation
- For the meatballs, combine everything in a bowl and form balls weighing 25g each. Flash fry in hot oil, then set aside.
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.
Presentation
- Transfer meatballs onto prepared bowl and add vegetables on top. Serve immediately.

Meatball Kaldereta

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Ingredients

Meatball Preparation

Sauce Preparation

Presentation