Meatball Stew Recipe

Turn chicken into ground chicken balls in your stews. Besides being more special, the dish becomes more practical for the baby to enjoy. You also don't have to cook it for too long because you're worried that the chicken will still tough , bleeding, or so that the spices are more pervasive.

Ingredients

• Ground beef - 200 grams
• Chicken egg - 1 egg
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Mushroom seasoning - 1/2 tsp
• Pepper powder - 1/2 tsp
• Soy sauce - 1 tbsp
• Other:
• Baby potatoes, wash clean - 10 pieces
• Quail eggs, boiled and then peeled - 10 eggs
• Onion, thinly sliced ​​- 1/2 piece
• Garlic, thinly sliced ​​- 2 cloves
• Tomatoes, sliced ​​- 1/2 pieces
• Tomato sauce - 2 tbsp
• Sweet soy sauce - 1 tbsp
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Seasoning - 1/2 tsp
• Pepper powder - 1/2 tsp
• Margarine - 3 tbsp
• Boiled water - 400 ml
• See Mother's Recipe Version

Plans

• In a bowl, combine all the meatball ingredients and mix well.
• Prepare quail eggs. Take a little meat mixture and then wrap the quail eggs into a ball. Repeat until all the meat & quail egg mixture is used up.
• In a pan/pan, heat margarine. Add the meatballs and cook until golden brown. Lift and drain.
• In the same skillet, use the remaining margarine to sauté the onions and garlic until fragrant.
• Pour in the water then add the meat balls, baby potato, sauce, soy sauce, sugar, salt, and pepper. Stir well.
• Cook until the potatoes are cooked and the spices are absorbed. Lift.
• Ready to be served.
• If you want the meatballs to be more tender, add some breadcrumbs (a few tablespoons) to the mixture.

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