THE GAY CHEF

WANT SOME­THING HOT INSIDE YOU? TRY JOR­DAN’S TOMATO MEAT­BALLS WITH POACHED EGGS.

DNA Magazine - - CONTENT #209 -

MEAT­BALLS 2 slices of bread 250 grams of pork mince 250 grams of beef mince 2 eggs 3 ta­ble­spoons grated parme­san Hand­ful of pars­ley, chopped finely 4 cloves of chopped gar­lic, chopped finely ¼ cup bread­crumbs Salt and pep­per Olive oil SAUCE 2 large onions sliced 6 gar­lic, chopped 400 grams canned toma­toes 6-8 eggs Crispy sour­dough bread to serve Salt and pep­per METHOD 1. In a bowl, cover bread with four ta­ble­spoons of wa­ter and leave to soak for ten min­utes. 2. Place the soaked bread into a colan­der and squeeze it out with your hands. It should look like a thick paste. Place in a large mix­ing bowl with the mince meat, eggs, parme­san cheese, pars­ley, gar­lic, bread­crumbs, salt and pep­per. 3. Work the mix­ture to­gether with your hands un­til well com­bined. Roll into balls by tak­ing one ta­ble­spoon of meat­ball mix­ture and shap­ing it in your palm. Feel free to cre­ate smaller or larger meat­balls. 4. In a fry­ing pan, heat up some olive oil and place meat­balls in the pan to fry. Brown the meat­balls on all sides and the re­move them from the fry­ing pan. 5. To the fry­ing pan, add your onion and gar­lic and cook un­til translu­cent. Then add the toma­toes, salt and pep­per and leave to cook for 2-3 min­utes. 6. Place the meat­balls into the sauce and crack all 6-8 eggs (depend­ing on how many you want) over the top. Place lid on fry­ing pan and leave to sim­mer for 5-7 min­utes or un­til eggs are slightly firm and cooked. 7. Serve on crispy sour­dough bread.

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