If you are planning for a party and you're wondering what to serve, I would definitely recommend this recipe. Or if you are just looking for a new dish to try at home, then this is definitely a must try. This is something different from the meatballs that we normally see or eat. Here goes the recipe and I hope you will like it.
INGREDIENTS:
- 12 Hard-boiled chicken eggs, peeled
- 1/2 kl ground pork
- 1/4 kl shrimp, peeled then finely chopped
- 4 pcs sweet ham, finely chopped
- 1 whole raw chicken egg
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp powdered milk (I like to use Bear Brand but of course, you may use your preferred brand)
- salt and pepper, to taste
- 3 tbsp cornstarch or flour, whichever is available
- cooking oil (around 1/2 cup, it mostly depends on the type of skillet you are using)
For Cream Sauce:
- 1 pack Nestle All Purpose Cream (250 ml)
- 1 tbsp butter
- 1/2 cup milk
- 1/2 cup grated quickmelt cheese (or ordinary cheddar cheese will do)
- 3 tbsp flour
- pinch of salt
STEPS:
1. In a large bowl, put in the ground pork, chopped shrimp, ham, carrots, onion, raw egg, powdered milk, salt and pepper.
2. Add in 2 tbsp of cornstarch (or flour). Using your clean hands, mix the ingredients well. If the mixture is still moist, add in 1 tablespoon of cornstarch at a time until the mixture is sticky enough and can hold their shape once we fry them. What I like to do, just to make sure that they will maintain their shape once fried is to scoop 1 tbsp from the mixture, form into a ball and fry it. If this sample goes well, then you can proceed to the next step. You can also taste it to check if you are already satisfied with the salt and pepper. Then put adjustments as necessary.
3. Once the mixture is ready, divide the mixture into 12 equal parts.
4. Get 1 hard-boiled egg and get 1 part from the meat mixture then wrap the meat around the egg so that it would envelope the egg. Set aside then continue doing this until you are done with the twelve.
5. In a large frying pan, heat oil over medium fire. Now, the amount of oil that you will need depends on the type of pan you have. The idea is to have it around 1 centimeter deep. It is also important to make sure that the oil is hot enough before frying the meatballs so they will not Astick and fall apart.
6. Put the meatballs in, do not over crowd. Fry each side until brown then turn until all sides are done and the meat is brown all over. Place in a draining rack or over a paper towel to drain excess oil. Set aside.
7. Put a saucepan over low heat then add the butter. Toss in the flour and cook, stirring until it has mixed well with the butter.
8. Add in the milk, salt and grated cheese then bring to a boil, stirring constantly to avoid getting burnt under. Continue boiling until the cheese melts.
9. Add in the all purpose cream and let it boil again before removing from heat.
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| Egg-Stuffed Meatballs with Cream Sauce |
And that's it. The egg-stuffed meatballs may be served as it is but I like to slice them into halves because they are more appealing when served this way. Just make sure though that you're slicing them with a sharp knife to avoid ruining their beautiful shape. Arrange on the platter and serve with the Cream Sauce.
So I hope you enjoy this recipe and let me know how it went. Happy eating!
I'd like to hear from you! What do you guys think about my article? Your comments and suggestions are very much welcome! Or if you'd like to request a recipe, please let me know. Thanks!
TAGS: Between You and Cherry, Cherry Yutuc, Panlasang Pinoy, Pampanga, Lutong Kapampangan, Budget friendly, Cooking Tips, Party Ideas, Pampanga's Best, Recipe, Pampanga Cuisine, Cook from Pampanga, Philippines, Asian Food, Pinoy Food, Eggs, Meatball, Fried, Cream Sauce,
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