[Guidelines for Nursing Care Food Standards] Cooking Demonstration - Meatballs with Tomato Sauce
[Click the video in the second frame to play the cooking steps]
 
Meatballs with Tomato Sauce
Material:. 200g minced beef, 100g minced pork, 50g onion, 1 egg, 20g Parmesan cheese powder, 1 tsp cornstarch, 1 tsp brown sugar, 2 tsp red pepper powder, appropriate amount of black pepper, appropriate amount of salt, 10 ml of milk, olive oil Appropriate amount, appropriate amount of butter, 10g minced garlic, 3 tomatoes, appropriate amount of salt, appropriate amount of black pepper. Gorgon juice: 1 teaspoon cornstarch, 1 tablespoon water
 
practice:
1. Cut the onion into cubes, add a little olive oil and sauté the onion over medium heat until soft (about 3 minutes), take it out and set aside.
2. Peel the tomatoes and cut into cubes.
3. Mix together the minced beef, minced pork, olive oil, fried onions, paprika, eggs, milk, Parmesan cheese, salt and black pepper. Then cover with plastic wrap and refrigerate for about 30 minutes.
4. Take out the minced meat and divide into 4-5 portions. Wet your hands with a little water/oil and roll each portion of minced meat into meatballs. Fry the meatballs in a wok until the surface is golden brown, about halfway cooked, then remove and set aside.
5. Use the remaining oil to sauté the garlic and onions until fragrant, then add the peeled tomatoes, tomato juice, a little water, salt and black pepper. After boiling, turn to medium-low heat and mash the tomato cubes, then add cornstarch water to adjust the jelly. Use a blender to blend the sauce until smooth and free of lumps. Add the sauce to the fried meatballs and cook over medium-low heat. Pour the sauce over the meatballs while cooking. Serve for about 3 minutes. Finally, sprinkle with Parmesan cheese powder and serve.
 
Warm reminder:
1. Pay special attention to the sauce not being too sticky.
2. Cut the tomatoes into four corners and slowly remove the skin with a knife. Alternatively, you can cut cross flowers on the bottom of the tomatoes, boil them in hot water for about 2-3 minutes, take them out, put them in ice water to cool and then peel them.
 
This dish is based on the Nursing Food Standard Guideline Level 6 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 6)