Simmered Meatballs and Turnips in Tomato Sauce
Meatballs and delectably sweet turnips simmered in tomato sauce.
30 minutes+
371kcal
0.7g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
- First make the meatballs. Saute the chopped onions until soft and clear, then set aside to cool. Pour the bread crumbs into a bowl and moisten with the milk. Next, add in the ground pork, onions and other remaining meatball ingredients. Knead together well, then form into bite-size round balls.
- Heat the salad oil in a fry pan, add in (1) and cook to brown the surfaces.
- Leaving about 2 cm (3/4 in.) of the stem remaining, cut the leaves from the turnips. Peel the skin and divide equally in halves. Quickly boil the leaves, dip in cold water, dry and cut into 3 cm (1 in.) lengths. Break apart the shimeji mushrooms into bite-size pieces.
- Melt the butter in a pot, saute the onions until soft and clear. Add in the shimeji mushrooms and turnips. Make sure the oil covers all ingredients, add in (2) and the white wine.
- Crush the whole peeled tomatoes by hand and add to the pot. Once it boils, add in (B) and cover. Simmer for about 15 minutes.
- Add in the turnip leaves and simmer for an additional 1 to 2 minutes. Serve in a bowl.
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