Preparation materials
300g minced pork
50g fresh or dried shiitake mushrooms
3 ripe tomatoes
1 shallot
2 cloves of garlic
1 chicken egg
1 tablespoon cornstarch
2 scallion branches
fish sauce, seasoning powder, pepper, sugar, cooking oil
How to do
Step 1: Pre-processing ingredients
Wash shiitake mushrooms, mince. If using dried mushrooms, soak them in warm water for about 20 minutes before processing.
Wash tomatoes, dice. Peel shallots and garlic, mince. Cut scallions into small pieces.
Step 2: Mix meatballs
Put the minced meat in a bowl with shiitake mushrooms, chicken eggs, cornstarch, a little fish sauce, seasoning powder and pepper.
Mix well and roll into bite-sized balls. Let the mixture rest for about 10 minutes to help the meat stick better.
Step 3: Briefly fry meatballs
Heat a pan with a little cooking oil, add the meatballs and fry briefly until the outside is slightly golden brown.
No need to fry completely because the meat will continue to be cooked in the tomato sauce.
Step 4: Make tomato sauce
Sauté shallots and garlic until fragrant, add tomatoes and stir-fry until soft.
Add a little filtered water, season with fish sauce, seasoning powder and sugar and cook until the sauce thickens slightly.
Put the meatballs in a pan, simmer for about 10 minutes so that the meat absorbs the sauce evenly.
Step 5: Complete the dish
Sprinkle scallions on top and turn off the heat.
Tomato sauce mushroom meatballs should be served hot with white rice. The dish has a natural sweetness from meat and mushrooms blended with sweet and sour tomato sauce, very suitable for family meals.
