Are you that person that eats all the coffee mate at work. Than this is for you.
Don't worry that it uses canned soup and UHT cream. These combine to
create a unique and wonderful flavour that is quite addictive.
Big Mac type addictive. I like it, my kids love it. I can't think of
anything else that has this taste. Really Good.
Cooking the meatballs directly from frozen allows them to hold together in the sauce and makes the meatball very soft. It's impossible to make a good meatball or hamburger patty with cheap mince or less than 20% fat. Its really hit and miss with the butchers mince. So, I mince chuck steak (lean) and pork butt with some extra pork fat to the 80/20 ratios. I make 3 kg of meatballs and freeze in 500g packs. This way works.
The reason this dish works so well is that it is loaded with natural Umami. Garlic, tomato, beef, pork fat, mushrooms, UHT cream, tomato soup, pepper and parmesan. Sure is tasty. Surprisingly adding herbs undermines the fabulous and very unique taste of this dish.
Ingredients
200g Chuck steak (lean)
200g Pork Butt (lean)
100g Pork Fat
Sauce:
30g butter
6 cloves garlic crushed and chopped
420g condensed tomato soup (Heinz)
200ml UHT Cream
80ml milk
120g Champignons
120g Cherry tomatoes (small)
Thick spaghetti
Parmesan and Mozarella Cheese
Method::
Run the meats and fat through the large die on your mincer twice. Refrigerate for a day or two
Form into small meatballs 1 teaspoon in size (7g) Freeze.
Melt the butter in a large deep frypan and remove from the heat. Do not allow to nut or brown.
Tilt the pan and add the garlic into the pool of melted butter and stand 15 minutes. Mash with a spoon.
Add the UHT cream and bring to the boil, then add the Tomato soup and milk. Bring to the boil again.
13 minutes cooking time when the meatballs go in. Ensure your pasta is timed to cook ahead by 2 mins.
Add the frozen meatballs and cover with sauce. Simmer 7 minutes and then disturb the meatballs to upend.
Add the champignons and push in to cover with sauce. Simmer 5 minutes untouched.
Add the cherry tomatoes on top and stir carefully to upend the meatballs. Cook for another 3 minutes.
Plate the spaghetti with a well in the middle. Sprinkle a small amount of mozarella cheese over the spaghetti.
Spoon the meatballs into the middle. Cover with sauce and top with lots of parmesan.
Cooking the meatballs directly from frozen allows them to hold together in the sauce and makes the meatball very soft. It's impossible to make a good meatball or hamburger patty with cheap mince or less than 20% fat. Its really hit and miss with the butchers mince. So, I mince chuck steak (lean) and pork butt with some extra pork fat to the 80/20 ratios. I make 3 kg of meatballs and freeze in 500g packs. This way works.
The reason this dish works so well is that it is loaded with natural Umami. Garlic, tomato, beef, pork fat, mushrooms, UHT cream, tomato soup, pepper and parmesan. Sure is tasty. Surprisingly adding herbs undermines the fabulous and very unique taste of this dish.
Ingredients
200g Chuck steak (lean)
200g Pork Butt (lean)
100g Pork Fat
Sauce:
30g butter
6 cloves garlic crushed and chopped
420g condensed tomato soup (Heinz)
200ml UHT Cream
80ml milk
120g Champignons
120g Cherry tomatoes (small)
Thick spaghetti
Parmesan and Mozarella Cheese
Method::
Run the meats and fat through the large die on your mincer twice. Refrigerate for a day or two
Form into small meatballs 1 teaspoon in size (7g) Freeze.
Melt the butter in a large deep frypan and remove from the heat. Do not allow to nut or brown.
Tilt the pan and add the garlic into the pool of melted butter and stand 15 minutes. Mash with a spoon.
Add the UHT cream and bring to the boil, then add the Tomato soup and milk. Bring to the boil again.
13 minutes cooking time when the meatballs go in. Ensure your pasta is timed to cook ahead by 2 mins.
Add the frozen meatballs and cover with sauce. Simmer 7 minutes and then disturb the meatballs to upend.
Add the champignons and push in to cover with sauce. Simmer 5 minutes untouched.
Add the cherry tomatoes on top and stir carefully to upend the meatballs. Cook for another 3 minutes.
Plate the spaghetti with a well in the middle. Sprinkle a small amount of mozarella cheese over the spaghetti.
Spoon the meatballs into the middle. Cover with sauce and top with lots of parmesan.
Meatball Stronconi Recipe
Unique Recipe Loaded with Natural Umami
Unique Recipe Loaded with Natural Umami
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