Sauce Meat Balls by Chef Deden Gumilar

Name: Sauce Meat Balls by Chef Deden Gumilar
Yield: 10
Ingredients: 1.0kg Minced Meat; 2.0tbsp Knorr Paste Italian Herbs Tub 1.5kg; 0.0g Salt; 0.0g Black Pepper Powder; 1.0pc Chicken Egg; 4.0tbsp Wheat Flour/Breadcrumb; 100.0g Knorr Saus Demi Glace 1kg; 300.0ml Chicken Broth/Boiled Water; 250.0g Button Mushrooms, thinly sliced; 100.0g Onions, finely chopped; 1.0pc Bay Leaf (if any); 200.0ml Fresh Cream (heat resistant); 100.0g Fresh Unsalted Butter; 25.0g Button Mushroom, sliced; 50.0g Cherry Tomato; 25.0g Red Radish

Sauce Meat Balls by Chef Deden Gumilar – - Recipe

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.

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How to Make Meatballs

Minced Meat 1.0 kg
Knorr Paste Italian Herbs Tub 1.5kg 2.0 tbsp
Knorr Paste Italian Herbs Tub 1.5kg
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Salt
Black Pepper Powder
Chicken Egg 1.0 pc
Wheat Flour/Breadcrumb 4.0 tbsp

How to Make Mushroom Sauce

Knorr Saus Demi Glace 1kg 100.0 g
Knorr Saus Demi Glace 1kg
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Chicken Broth/Boiled Water 300.0 ml
Button Mushrooms, thinly sliced 250.0 g
Onions, finely chopped 100.0 g
Bay Leaf (if any) 1.0 pc
Fresh Cream (heat resistant) 200.0 ml
Fresh Unsalted Butter 100.0 g

Garnish

Button Mushroom, sliced 25.0 g
Cherry Tomato 50.0 g
Red Radish 25.0 g

Beef & Lamb

Main courses

Indonesian

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.

...

Preparation

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.
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.
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.