Ground Meat Marination

Pan Jus

Roasted Vegetables

  • New Potatoes, blanched 100.0 g
  • Carrots, peeled and blanched 100.0 g
  • Sea Salt 5.0 g
  • Unsalted Butter 10.0 g
  • Parsley, chopped 5.0 g

Herb Garlic Crust

  • Mozzarella Cheese 100.0 g
  • Parsley 20.0 g
  • Parmesan Cheese, grated 20.0 g
  • Pepper 1.0 g
  • Crispy Garlic 15.0 g

Tender with a hint of char, our meatball recipe is quick to make yet tasty, making it perfect for busy restaurants with lots of diners.



  1. Ground Meat Marination

    • In a pan, saute onions till caramalised. Deglaze with red wine, fold in bread and seasonings. Let it cool down.
    • In a mixing bowl, mix ground meats and fold in chilled onion mixture.
    • Stuff 20gm of mozzarella cheese into 50gm of meat. Form into meatballs and set aside.
  2. Pan Jus

    • In a pot, sweat onion, garlic with olive oil.
    • Add in grouded coriander seed, harissa and sweat till fragrant.
    • In a mixing bowl, mix well Knorr Demi Glace, water and pour into the pot.
    • Bring mixture to boil, let it simmer for 2 mins and fold in Cream.
  3. Roasted Vegetables

    • In a pan, brown butter and roast vegetables.
    • Season with sea salt and fold in parsley.
  4. Herb Garlic Crust

    • In a blender, blend all the ingredients together.
  5. Assembly

    • In a pan, sear meatballs till golden brown.
    • Add in 150ml of pan jus and let it simmer for 3 mins.
    • Sprinkle garlic herb crust and gratin it for 3 mins.
    • Plate and assemble. 
  6. Chef Tips

    • Pound your meat first before forming into meatballs removes air pockets in the meat to ensure they remain firm after cooking.
    • Folding in bread into the ground meat mixture helps to bind the meat and improve the mouthfeel.