-
1
FOR THE MEATBALLS: Cook the onions and garlic in a skillet with some olive oil and butter.
-
2
Add the oregano and cook for a minute or two.
-
3
Once translucent, add the sweet potato and mix well and set aside to cool.
-
4
In large bowl add the breadcrumbs, eggs, Worcestershire and hoisin sauces, cheese and the cooled potato mixture.
-
5
Mix well to incorporate all ingredients and then add the meat.
-
6
Always mix gently and by handdo not use an electric mixer.
-
7
Using an ice cream scoop, form as many balls as is possible.
-
8
I like to keep them around 2 oz in size; this way they cook better and look good at the same time.
-
9
Roll meatballs in some grated baguette crumbs before frying.
-
10
Preheat a skillet and add 3 tbsp olive oil.
-
11
Gently place the meatballs and cook gently and on all sides.
-
12
Once the meat is seared, discard the excess oil and add the mushroom soup and milk.
-
13
Cover and simmer gently until the meatballs are cooked through.
-
14
The bottom of the pan should be almost dry.
-
15
The sauce needs to be absorbed by the meatballs and become almost a glaze.
-
16
At this point add the rest of the vegetables and simmer for a few more minutes or until the vegetables are to your liking.
-
17
Sprinkle fresh cilantro on top.
-
18
Chef Massimo Capra
