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Sauce Meat Balls by Chef Deden Gumilar
Processed minced meat can be made into many tempting menu models. Chef Deden adds the typical Italian-style flavour and processed savoury mushroom sauce, to make the meat balls be a crowd favourite.
Main courses
Ingredients
How to Make Meatballs
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Minced Meat 1.0 kg
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Salt
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Black Pepper Powder
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Chicken Egg 1.0 pc
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Wheat Flour/Breadcrumb 4.0 tbsp
How to Make Mushroom Sauce
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Chicken Broth/Boiled Water 300.0 ml
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Button Mushrooms, thinly sliced 250.0 g
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Onions, finely chopped 100.0 g
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Bay Leaf (if any) 1.0 pc
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Fresh Cream (heat resistant) 200.0 ml
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Fresh Unsalted Butter 100.0 g
Garnish
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Button Mushroom, sliced 25.0 g
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Cherry Tomato 50.0 g
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Red Radish 25.0 g
Preparation
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How to Make Meatballs
- Prepare a deep enough container, fill in minced meat, with Italian herbs.
- Add salt and black pepper powder to taste (if necessary).
- Stir until evenly distributed.
- Add chicken eggs, stir again, then add wheat flour/breadcrumb, stir until mixed evenly.
- Cover this container with a plastic film and store it in the refrigerator for about 30 minutes.
- Remove from the refrigerator, then make the balls with the size of a ping-pong ball.
- Heat the pan/griddle flat, add vegetable oil or can also clarified butter, let a little hot, then put one by one meat ball in the heat on the flat pan, each for 2 minutes to one side. Then basting until cooked enough, set aside on cooling wire.
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How to Make Mushroom Sauce
- In a quite large container, place a demi glace powder, then add warm water/broth, stir until evenly distributed, set aside.
- Heat sauce pan, add unsalted fresh butter/vegetable oil, let it melt and heat.
- Put chopped onions and bay leaves, stir until the onions looks yellow.
- Insert the sliced mushroom, stir-fry and stir until evenly distributed, then add the demi glace mix with the broth slowly, stir to make it not clot, add the broth/water if it feels too thick.
- Let it slightly boil, add salt and black pepper powder.
- Before the sauce is lifted and the fire is off, add fresh cream, then stir until evenly distributed, ready to serve the sauces.
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Garnish
- Fried slices of button mushrooms with medium heat, then drain.
- Slices cherry tomatoes and red radish thinly. Set aside.
- Use ingredients that are ready to decorate the dish.
