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Looking for a dish that’s quick and easy?
Meatballs Surprise
Excellent source of Vitamin C - helps fight common infections
Makes 8 servings
| 24 pc (216 g) | quail eggs, hard boiled and shelled |
| 1/4 kg (250 g) | ground pork |
| 50 g (50 g) | shrimps |
| 1/4 cup (2 g) | chopped carrot, peeled and chopped |
| 1 pc (50 g) | medium onion |
| 2 stalks (30 g) | green onions, chopped |
| 1/2 cup (55 g) | bread crumbs, chopped |
| 1 pc (50 g) | egg |
| 1 pouch (115 g) | DEL MONTE Original Style Tomato Sauce |
| 3 tbsp (39 g) | DEL MONTE Banana Ketchup |
| 2 tbsp (30 g) | DEL MONTE Red Cane Vinegar |
| 6 tbsp (90 g) | sugar |
| 1 cup (240 g) | water |
| 1 pc (150 g) | medium carrot, sliced |
| 2 stalks (40 g) | celery, cut 1" long |
| 1 pc (50 g) | medium red bell pepper, cut into squares |
| 2 tbsp (18 g) | cornstarch, dissolved in 3 tbsp water |
| 1 can (234 g) | DEL MONTE Pineapple Chunks, include syrup |
1. COMBINE ingredients for meatballs. Season with 1/3 tsp iodized fine salt or (1 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with 1 tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Set aside.
2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients and salt to taste. Cook until thick. Pour over meatballs.
