/ Grilled Japanese meatballs with cheese

2


250g
1/2
1
3
1
1/2
1/2



100g
3
3
2
1
10g

2


()


1. 1

2.

3. (1)2

4. 1(3) 5

5.

6. (4)(5)20010~15

7.

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Here is what you'll need!

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Grilled Japanese meatballs with cheese
Servings:2

INGREDIENTS
Meatballs
250grams ground beef & pork
1/2 onion (chopped)
1 egg
3 tablespoons panko breadcrumbs
1 tablespoon milk
1/2 teaspoon nutmeg
1/2 teaspoon salt
A pinch of pepper

Demi-glace sauce with mushrooms
100grams shimeji mushroom
3 tablespoons ketchup
3 tablespoons worcestershire sauce
2 tablespoons red wine
1 teaspoon sugar
10grams butter

2 cheese slices
Some broccoli
Some carrot (sliced)
Some parsley (chopped)


PREPARATION
1. To make meatballs, heat 1 teaspoon of vegetable oil in a pan over medium heat, add onion to stir until it soften. Transfer onion to a plate and cool. Soak panko breadcrumbs in milk.

2. Mix ground beef & pork, salt, and pepper in a bowl until combined.

3. Add sauted onion, milk-soaked panko breadcrumbs (1), egg and nutmeg, then knead well. Form two big meatballs. Make sure you toss the meatballs to release air and finger-dent in the middle (so it won't explode).

4. Heat 1 tablespoon of vegetable oil over medium heat and grill meatballs. Turn them when they are golden, bake for 5 minutes with lid, then take them out.

5. Put butter and shimeji mushrooms into the same pan to stir. Once its soften, add ketchup, worcestershire sauce, red wine and sugar to simmer over medium heat until thicken.

6. Place meatballs (4) on a foil and spoon sauce (5) over them. Put cheese slices on top, wrap them tight. Bake 10 to 15 minutes in a toaster oven (200).

7. Open the foil-wrap, sprinkle parsley and place boiled broccolis and carrots on the side.

8. Enjoy!

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