Sunday, December 20, 2009

Meatballs on a tree.

I don't know about you but when I set up a Christmas tree I always fantasize about a gigantic edible peppermint or white chocolate tree with food decor.

Meatballs as Christmas balls and bacon trinkets, candy canes and twister fries all over, chocolate truffles stringed and gummy bears tied and hanging up there as well and then a huge star made out of pizza.

Perhaps, it's a lousy idea and I don't think food will last that long if you put it up as decor. Not in our house. It doesn't even last that long in the fridge, if you get my drift. Haha!

At parties, the best representation of Christmas, in my opinion, are not the gifts you bring home. It's always the food served on the table and when lucky bountiful enough, the leftover food you get to bring home as well.

I'm lucky to have a very festive family.

Expect every milestone and achievement, no matter how simple and insignificant to be joyously celebrated with a bang on the dinner table. Life is short and people are special - that's what papa  taught us. Everyone in the house is required to cook and so we did. A lot!

Today is a great day to start. If you're not into cooking, that's fine. But really, it's like a survival skill just like swimming or building a fire. Hehe. Whatever. I love meatballs. You do too? Here it is:

Meatballs in Chardonnay Sauce

Ingredients for Meatballs:

1/2 kilo Ground Pork
1/2 cup all-purpose flour
2 eggs
1 tsp Salt
1 tsp Pepper
1 tbsp Soy Sauce
1 tbsp Brown Sugar
1 clove Garlic, minced
1 large Red onions, minced
a handful of spring onions, minced
1 medium Red bell pepper

Ingredients for Chardonnay Sauce:

1 tbsp butter
3 tbsp White vinegar5 tbsp Soy Sauce
5 tbsp Chardonnay (or any leftover sparkling or sweet white wine will do)
1 tbsp Sugar
5 tbsp Broth (beef cube or powdered seasoning dissolved in water)
5 tbsp Slurry (cornstarch dissolved in water)
a pinch of ground Black Pepper
a pinch of dried Rosemary (optional)
1 tsp minced Ginger (optional)


1. Mix all the ingredients for meatballs thoroughly and form balls. The size is up to you. Smaller meatballs cook quicker.

2. Heat up half a liter of oil in a deep frying pan and cook the balls and set aside. If you use a tablespoon to scoop out meat mixture for each ball, this recipe should create up to 2 dozens of meatballs.

It's time to create the Chardonnay sauce. It's named after the Chardonnay wine we're using in this recipe. This sweet white wine is named after a green-skinned grape. It's found in various supermarkets and wine shops. At Christmas time, a few people give these as gifts since it's cheapo @ 199php per bottle. If you have this at home, it's also great for cooking. But if you don't, you can still make a sauce for the meatballs by replacing 5 tbsp of Chardonnay with 1 tbsp of tomato paste.

1. First, melt the butter. If you opt to have that Asian flavor, saute in a teaspoon of minced ginger.

2. Add vinegar, soy sauce and broth. Add in the sugar and stir. When it is dissolved, add in the Chardonnay (or tomato paste) and let it simmer for a few seconds.

3. Now add the slurry and stir until it is thick and add some pepper.

4. Take your meatballs and mix it in the sauce or you can serve the sauce in a separate dipping plate. Also perfect on a bowl of hot rice. This dish is enough to feed 8-10 people. Depending on the appetite of course! :)

Remember to always share! =]

Happy HOLIDAY Eats!
♥Chef Shak


  1. Hello Chef Shak, your blog sure looks great. I'd love to guide foodista readers to your site if you won't mind.Just add your choice of foodista widget to this blog post and it's ready to go. Thanks, Happy New Year!

  2. thanks camelia! that sure means a lot :)

  3. thanks alisa! that foodista site sure is a goldmine :) i'm going to post the widget now. :)


So, what d'ya think?