OK, this thing doesn't look very appealing, I know. I was testing out different combinations and ended up adding things on the fly, causing some of the ingredients to overcook.. and then I forgot to take a pic until I was packing away the leftovers. But I wanted to post it just for my own future references because I tried a few things that I wasn't sure if they would work, but ended up working quite well. Hopefully I will have a clearer idea what I want next time and can finish cooking while the ingredients still look relatively fresh so I can take some proper photos =P
- Ground pork (supposedly and beef + veal, but I didn't have any of those and the purpose of this was to finish the pork from several wks ago so...)
- Minced garlic
- Minced chili pepper (optional)
- Minced cilantro (was supposed to be Italian parsley.. close enough.)
- Salt and pepper
- Grated cheese (was supposed to be freshly grated Romano... I used month old store-bought pre-shredded mozzarella... again, cleaning fridge comes first!)
- Mushrooms (it was on sale!)
- Bread crumbs (was supposed to be stale Italian bread loaf crumbs... but I bought Dempster white bread last week, they're going expired, and I hate the ends... so I just peeled them by hand into small clumbs. Close enough.)
- Warm water (I used cold, because I was a lazy bum and forgot to reread the instructions b4 dumping the water in.)
- Shallots (was supposed to be onions. My grandma gave me shallots 2 wks ago and I haven't figured out how to use them. Might as well.)
- Chili pepper (I had a lot left over, k? And I like spicy =3)
- Tomatoes (singular in my case, because I only had 1 left.)
- Tomato sauce (since I had a lack of tomatoes) + 1 can of water
- Celery (it was dying)
- Spinach (it was on sale!)
- Mushroom (it was on sale!)
- Bay leaves
- Italian seasoning
- Curry powder
- Coconut Cream powder (secret ingredient!)
- Combine all ingredients together. Mix well.
- Start adding bread crumbs and water in a bit at a time. Play with the proportion of these 2 items until you get a good texture that would stick together as meatballs without being too dry and hard to spoon up.
- Heat some oil in a pan. *Note* some people bake them instead. I didn't, so I don't know what temperature and time would be needed for that.
- Make meat into little ball shapes and pan fry them on each side until firm enough to pick up with chopsticks. Brown the sides if you like them to be more fragrant.
- Heat some oil in a pan.
- Stir fry shallots and chili pepper until fragrant.
- Add chopped tomatoes and meatballs.
- Add chopped celery and mushrooms.
- Add Italian seasoning, bay leaves, and curry powder.
- Add tomato sauce + water.
- Let cook for 10 minutes or so, depending on how long you pan fried your meatballs earlier. Just make sure the center of your meatballs are well cooked. Ground pork is the best place for bacteria to hide.
- Add spinach and a small amount of salt. Stir well.
- Now the unexpectedly good addition: add coconut cream powder and stir well. I'm sure coconut cream in a can works too, the powder is just so nice in that you don't have the use the whole pack at once =)
- Turn off heat, add cilantro and dish out before all the greens become over cooked.