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Peeled pork shoulder meet
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100g
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Parsley
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2
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Pearl onion
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3
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·Egg white
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1
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·Water
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50ml
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Salt and ground black pepper
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right amount
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Recipe：
1. Preheat the oven to 180 ℃ and boil a large pot of water. Put pork shoulder meat, parsley, pearl onions, egg white, water, salt and ground black pepper into the food processor whip into a minced meet. To maintain a sense of succulence, and avoid excessive whipping.
2. Fried a little minced meat to taste, and flavor with salt and black pepper again, and then make the minced meat group formed into a diameter of 5cm meatballs. Followed by put in the oiled tray, put into the oven at 180 ℃ and roasted for 30 minutes. Then rose to 230 ℃ or the highest temperature, transferred to Broil broiled stalls, bake the surface of meatballs to the scorched and incense, removed for stand-by.
3. Heat olive oil and butter in the pot, add chopped onion stir fry until it soft and tender. Put in the garlic mud slightly stir fry then add tomatoes, bay leaves stir fry until viscous, the oil is bright red and have a rich tomato aroma. Flavor with salt and black pepper, put into the meatballs to mix and insulation with small fire.
4. Add 2 tsp sea salt in boiling water, cook the pasta according to the package instructions, then dry the pasta and put into a pot and stir well. Add the appropriate amount of soup depending on the sauce consistency, to ensure sauce covered pasta and stir well again.
5. Sprinkle Cheddar cheese into the pot, put the pot into the oven and bake with 230 ℃ until the cheese melted and micro-scorched to enjoy.
