Ingredients for MeatBalls:
— 1-1/2 pound lean ground beef
— 1-1/2 pound lean ground pork
— 2 slices American white loaf brad, soaked in water and squeezed dry
— 1/2 cup finely chopped onion
— 3 tablespoons finely chopped cilantro
— 2 eggs, lightly beaten
— Salt and pepper to taste
Philippino MeatBalls Recipe
In a bowl, combine ground beef and pork, soaked and squeezed bread slices, chopped onion, chopped cilantro (Kinchay or wausuy) beaten eggs, pinch of salt, dash of pepper and mix well with a fork or with your fingers.
Form into rather large balls (1-1/2 inch wide each).
Heat a little cooking oil in a large frying pan (preferably nonstick) over medium heat and cook them until browned, shaking the pan often to keep balls round. (Note: It may be necessary to cook the meat balls in two batches.)
Add 2 cups beef or chicken broth (may be made by dissolving bouillon cubes in hot water, 1 cup for every bouillon cube). Reduce eat, cover the pan and simmer meat balls for 30 minutes. Remove meat balls to a bowl and strain the broth in the pan for making gravy.
Gravy For Meatballs
Return 1/2 cup of broth to frying pan and stir into it 1/4 cup flour until smooth. Add rest of the broth (add water to it to make 2 cups) and cook, stirring all the time, until gravy is thickened. Add lemon juice, pepper and salt to taste and dash of thyme powder. Cook for fine minutes more, stirring all the time. Add the meatballs to the gravy or pour the hot gravy over the meatballs in serving bowl or casserole.
Serve while hot.
Note: Using ground pork and ground beef will make the meatballs more tender, moist and tasty, than using one kind of meat alone.
My brother told us that the meat balls served to them were always swimming in sauce and the boarders would pour the sauce over their rice. Remember to make plenty of gravy or sauce to go around.
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