ส่วนผสม

Mixed Meatballs with Braised Fennels and Carrots

1 cup chicken stock

1 / 4 cup old bread without crust

1 / 2 cup green olives

1 clove garlic

1 egg

2 tablespoons chopped parsley

200 gram ground pork

200 gram ground beef

3 tablespoons olive oil

2 fennels

2 carrots

1 tablespoon cornstarch salt and pepper

1. Heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes

2. Chop one third of olives and half the rest lengthwise and set aside.

3. Bleand the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add chopped parsley and mix well.

4. Add ground meats and mix with bread mixture until corporate. Rest the meat mixture in the fridge for 30 minutes.

5. Preheat the broller. Line the baking sheet with aluminum foll and brushed the surface with oil. Make small meatballs and line n the sheet. Place the sheet 4 6 inches below the heat source. Keep trning the balls to achieve consistent doneness and color.

6. Cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and slice info 1 / 3 inch thick.

7. Grill the fennel both sides on the hot skillet with a little oil until nicely brown. Set aside.

8. Cut the carrots diagonally and saut with a little oil until nicely brown. Add the fennels, meatballs and the chicken stock. Season with salt and pepper. Simmer covered for 20 minutes.

9. Dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan and let boil. When the sauce thicken, remove from heat and serve with reserved olives and sprinkle with parsley.

ที่มา แม่บ้าน ปีที่ 31 ฉบับที่ 456 พฤษภาคม 2550

Tags: Braised Fennels, Carrots, Meatballs, Mixed