Meatballs Stronconi. Fabulous meatball recipe

	Unique New Recipe		Meatballs Stronconi Recipe
			This is the best Pasta dish I have ever made. And I have made a lot of pasta dishes. It came about while living in China a decade ago. At that time fresh ingredients were hard to come by so I made do. And now I wouldn't change the recipe even with fresher ingredients available. Don't worry that it uses canned soup and UHT cream. These combine to create a very unique and wonderful flavour that is quite addictive. Big Mac type addictive. I like it, my friends and kids love it. The extra pork fat with the condensed cream in the meatballs is great. Cooking the meatballs directly from frozen makes the meatball very soft in the middle which explodes with flavour. Do not overcook the meatballs. The soft texture of fresh made spaghetti really suits this dish.
	Meatballs Stronconi
	200g Ground Beef (Rump off cuts freshly minced with fat on is ideal) 200g Pork Chop (Minced fat on, skin off ) 4 cloves Garlic finely chopped 1 Egg 1 Tbs Flour 1 Tbs breadcrumbs 15g Parmesan Cheese 1 Tbs Worcestershire sauce 1 Tbs Tomato sauce 1 Tbs Condensed cream Ground pepper Sauce: 4 cloves garlic crushed and chopped 30g butter 420g condensed tomato soup (Heinz) 200ml UHT Cream 120g Button mushrooms 120g Cherry tomatoes Pepper to taste. Do not add salt at all		Mix together all the meatball ingredients, squishing aggressively between your fingers and form into small meatballs. (1.5 cm - 2 cm diameter) They will be sloppy, sticky and difficult to work with. Lay rough shapes onto baking paper on a tray and freeze for 30 to 40 minutes. Rework partially frozen balls into more round shapes and freeze completely. At least 4 hours or overnight. Melt the butter in a deep frypan or large saucepan and remove from the heat. Do not allow to nut or brown. Put the garlic into the just melted butter and let stand 10 minutes. Add Tomato soup and UHT cream. Bring to boil and simmer 10 minutes. Then add the button mushrooms. Simmer 5 minutes and then add the meatballs. Cook a further 4 minutes and then add the cherry tomatoes and stir once carefully. Cook gently another 4 minutes. Its done when the meatballs are just heated to the centre. You want the meatballs very soft in the middle. To serve Fresh made spaghetti Mozzarella cheese Parmesan cheese Serve on a large plate over fresh made spaghetti with mozzarella cheese around the edge and parmesan on top. Simply superb.

Meatballs Stronconi Recipe