Meatballs with Tomato Sauce

1. 1

   Clean lean pork shoulder and then mince or grind.

2. 2

   Thoroughly blend meat, minced shallots and garlic, 1 teaspoon of soup base, black pepper, 1 teaspoon of fish sauce and set aside to marinate for 15 minutes.

3. 3

   Soak dried shiitake mushrooms in boiling water to rehydrate then clean and slice them.

4. 4

   Mix the sliced shiitake with meat.

5. 5

   Set the mixture aside from 10 to 15 minutes to marinate.

6. 6

   Shape the mixture above into balls, about 4~5 cm.

7. 7

   Heat cooking oil and then fry meatballs when the oil is hot.

8. 8

   Fry the meatballs over medium heat.

9. 9

   Fry until they browned on all sides.

10. 10

    The meatballs should be cooked through inside and crispy and chewy outside.

11. 11

    Remove the fried meatballs and put them on a dish to drain the oil.

12. 12

    Slice the tomatoes then stir-fry until they are softened.

13. 13

    Add water, tomato paste or puree, 1 teaspoon of soup base, 1 teaspoon of fish sauce and close the lid until the mixture becomes thicker and saucy.

14. 14

    Cook on high heat and drop the meatballs into tomato sauce, then gently stir.

15. 15

    Roll the meatballs in the sauce so they are evenly covered and soaked.

16. 16

    Transfer the meatballs with tomato sauce to a serving bowl and top with sliced spring onions.

* Per serving · 4 servings · Values may vary.