Chef tips you simple tips to make meatballs do not break more delicious than the outside

Put the meat in the fridge before the ball is round

After mixing meat, many people usually make meat balls and cook them right away. But the chef recommends putting the meat in the fridge for 1-2 hours before preparing the round balls and processing them again. Putting meat in the fridge not only helps the meat absorb the spice but also makes the lean meat and starch together completely. Only like that, the meat is flexible, elastic and not crushed.

Remove the meat from the fridge, take a small portion of round meatballs or you can also put them into a plastic bag, again, then use your hand to "cut" part of the meat, drop it in the broth you are going to cook or prepare Turn into other foods you love.

So, to make meatballs always chewy, plump, plump, and don't break when you cook, remember these 3 tips!

Ingredients make meatballs in tomato sauce

- Lean shoulder meat: 200g

- Tomatoes: 150g

- Dried onions: 20g

- Shiitake mushrooms, wood ear mushroom: 5g

- Cooking oil

- Coriander

- Spices: Fish sauce, MSG, salt, pepper.

How to make meatballs in tomato sauce

- Pork washed, sliced, minced or ground.

- Shiitake, wood ear mushroom soaked in water, washed and chopped.

- Dried onion, peeled, crushed and then chopped

- Mix minced meat with mushrooms, wood ear, dried onion, fish sauce, MSG and pepper. Shape into balls

- Put the meatballs on the hot pan, fry the sides of the oil.

- Tomatoes, diced and diced with fat to soften. Add a little water, season with salt sauce, spaghetti to eat and then put meatballs into braised soft.

- Take meatballs in tomato sauce, sprinkle with pepper, coriander, serve hot with rice.

Good luck!