J
Jeanh
Guest
Meatball and Egg Sarciado
INGREDIENTS:
INGREDIENTS:
- 12 eggs hard boiled and shelled
- 3-4 lbs of fresh ground beef, rolled into 1/2 inch diameter meatballs (pre-season with salt and pepper)
- 1 egg
- 1 large whole tomato, sliced
- 2 cloves of fresh garlic, crushed and minced fine
- Dash fresh *****ed black pepper
- patis (fish sauce/nuoc mam) to taste
- vinegar to taste
- MSG to taste (optional)
- 1 bay laurel leaf, ripped in half
- 1 small onion, sliced
- 1 Tbsp canola oil
- 1-2 cups water, more or less
- 1 8oz can tomato sauce or 1/4 cup tomato paste
- 1-2 tsp Splenda or sugar
- In a pot place 12 eggs and cover with water. Bring to a boil then lower to a medium heat and cook eggs hardboiled for about 15 minutes. Rinse in running cold water and peel shells off of eggs. Drain from water and set aside for later.
- Prepare meatballs by mixing ground beef in a mixing bowl with salt and pepper and egg. Mix well and roll into meatballs.
- Heat oil in frying pan and brown meatballs until well done. Do not burn. Drain on paper towels.
- In same frying pan saute garlic, onions, tomatoes and bay leaf until onions are translucent. Do not burn garlic.
- Add tomato paste and water and let boil for 2 minutes. Season with black pepper and MSG.
- Add meatballs and hardboiled eggs. Splash patis and vinegar to taste. Adjust flavor to your preference. Add Splenda to desired sweetness. Simmer for 10 minutes to let sauce cook down and thicken.
