Friday, March 18, 2011

Meatballs in Mediterranean Tomato Sauce

I learned to make hamburger with beef and pork awhile back ago. Yet I seldom make them because they are still too meaty to me. When I bought frozen meatballs from Ikea recently, I saw bread crumbs in the ingredients. A bulb lighted up above my head… So that’s how they soften the texture. I decided to make it at home.

I used one part of beef, one part of pork, and one part of Japanese “pan” crumbs (by volume, not weight). After spending the time to make the meatballs, I got lazy and used a Japanese tomato sauce bouillon I have at home. Looks good, tastes good. I’m happy with this one dish meal.

1 comment:

  1. I usually use the soft part of the bread instead of bread crumbs. For even a softer, less meaty version, you can add an egg to the mixture and adjust the amount of bread accordingly. That's what mom taught me ages ago.