Almondigas (1)

Almondigas (1)

Beef and pork balls simmered in stock

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g minced pork
250g minced beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small egg
1 1/2 tablespoons oil
2 garlic cloves, finely chopped
1 onion, finely chopped
2 ripe tomatoes, diced
1 litre rice water, (see note)
2 teaspoons soy sauce

Method

  1. In a large bowl, combine the pork and beef, salt, pepper and egg, using your hands to mix well. Take portions of the mixture at a time and shape into balls.
  2. Heat the oil in a large heavy-based frying pan over low heat. Add the garlic and onion and cook until golden brown, then add the tomato and cook, stirring often, until soft. Add the rice water, bring to the boil, then add the meatballs, in batches, and simmer until well cooked. Serve hot.

Note

  • ‘Rice water’ is the water in which rice has been washed prior to cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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