"Meatballs Sarciado"

Supposedly, this dish was our lunch but Ate Vicky gave us food. We ditched what I had cooked, saving it later for dinner, hehe! We happily munched the "Ginisang Sayote" (Sauteed Chayote) and "Paksiw na Hasa-hasa" (Short-Mackerel Poached in Vinegar & Spices) and lots of freshly cooked white rice.


You'll need:

• oil for deep frying
• half head of garlic, crushed finely
• 2 pcs (100 grams) red onions, minced finely
• 4 pcs (150 grams) red ripe tomatoes, minced finely
• 2 tbsps of fish sauce
• 1-1/2 cup of water
• 1/4 ground black pepper
• 1 egg, beaten

for the meatballs:

• 500 grams lean ground pork
• 2 pcs (100 grams) red onions, minced finely
• 1 pc (175 grams) potato, grated finely and squeezed out the liquid
• 1 tsp of rock salt
• 1/2 ground black pepper
• 1 tbsp flour
• 1 egg, beaten

Here's how:

In a large bowl, put the ingredients for meatballs. Mix until well-blended. Form into balls, about an inch in diameter. Deep-fry until golden brown. Set aside.

Take about 3 tbsps of oil from where you deep-fry the meatballs. Put it in a skillet. Place over medium-high fire. Saute the garlic until golden brown. Add the onions and tomatoes. Cook until very soft. Pour in the fish sauce. Let it cook until liquid evaporates or fragrant.

Add water. Cover. Bring to boil. Put the meatballs and pepper. Cover again. Let it simmer in medium heat for 5-8 minutes. Add slowly the beaten egg. Mix. Cook until egg is done.