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Meatball Stew

Relish this rich and hearty dish best shared with family and friends.

  • Serves

    3 People

Ingredients

  • 2 cups
  • MAGNOLIA NUTRI-OIL PALM OLEIN for deep-frying meatballs
  • 1/4 kg
  • MONTEREY GROUND BEEF
  • 1/4 kg
  • MONTEREY GROUND PORK
  • 2 pc
  • MAGNOLIA BROWN EGGS
  • 1 tsp
  • Iodized fine salt
  • 1/4 cup
  • Breadcrumbs
  • 1/8 tsp
  • Thyme
  • Pinch
  • Oregano
  • 1/4 cup
  • Basil
  • 1/2 cup
  • Cubed MAGNOLIA CREAM CHEESE
  • 2 tbsp
  • MAGNOLIA GOLD BUTTER UNSALTED
  • 2 tbsp
  • Chopped white onions
  • 1 tbsp
  • Minced garlic
  • 1/2 cup
  • Red and green bell peppers
  • 2 pc
  • Medium-sized potatoes, cubed
  • 2 (200 g each) packs
  • Store-bought mechado sauce
  • 1/2 cup
  • Grated MAGNOLIA QUICKMELT CHEESE

How to make it

Step 1

Combine meatball ingredients except cream cheese.

Step 2

Form into 1-1/2 inch balls and stuff with cream cheese.Mix oregano, rosemary, thyme, garlic powder, mint and lemon zest and set aside.

Step 3

Deep-fry in hot oil. Set aside.

Step 4

In a saucepan, heat butter then sauté onions, garlic and bell peppers. Add potatoes then pour in mechado sauce. Simmer for 10 minutes or until potatoes are tender.

Step 5

Add fried meatballs and cook for another 5 minutes. Top with cheese before serving.

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