Made with Jenan
Eggs, Flour, Oats
Preparation time: 10 mins
Cooking time: 30 mins
Difficulty: Moderate
Servings: 3
Taste: Savory
What do i need?
- Meatballs
- JENAN® all-purpose flour - 1 cup
- JENAN® large eggs - 2
- JENAN® white oats - 200g, roasted & ground
- Minced lamb or beef - 650g
- All spices powder - 1 tsp
- Cinnamon powder - 1 tsp
- Black pepper and salt - to taste
- Cumin powder - ¼ tsp
- Sauce
- Meatballs
- Oil - 3 tbsp
- Garlic - 1 tbsp, chopped
- Onion - 1 Cup, chopped
- Tomato - 2 Cups, blended
- Tomato paste - 1 tbsp
- Chicken stock - 1 cup
- Capsicum - 1 Cup, thinly diced
- Black pepper and salt - to taste
How do i prepare it?
- Meatballs: Rinse thoroughly and drain minced meat. Add all ingredients except Jenan flour and oil. Mix gently and chill for 2 hours. Make small balls (cherry sized). Heat oil in pan. Lightly coat meatballs in Jenan flour, dip in whisked Jenan eggs and again coat with Jenan flour. Deep fry and drain excess oil on paper.
- Sauce: Fry onion and garlic in oil till translucent. Add blended tomato, tomato paste, stock, salt and pepper; boil. Stir in sliced capsicum, meatballs and cook for another 15 minutes.
Don't mix your pasta
Making perfect oatmeal
Separating egg whites from the yolks
Avoid that sinking feeling
