Beef and pork meatballs

For this recipe, the following elaborations are necessary:

• Pig and beef meatballs 
• Tomato sauce
• For the meatballs sauce: 
  • Prepare a white stock using the meat extract.
  • Cut the vegetables: laminate the garlic, shred the onions and cut the carrot and leek into half moons. 
  • Poach according to hardness order. Degrease, add the red wine and allow to reduce. 
  • Thicken it with 35 g of flour per litre of stock.
  • Add  the stock and the tomato sauce to  enforce and give colour to the elaboration.
  • Blend with a food processor and put the mixture through a colander.  
  • Boil it again, and adjust the salt and thickness.
• Garnish:
  • Diced red peppers 
• Put four meatballs (about 35 g) on the food tray and baste it with 150 g sauce and place the garnish on top to get to 350 g per unit in each tray. 
• Chill ( Core TEMPERATURE) under 8 ºC in less than two hours.

PASTEURISATION 

• Thermoseal the food trays and place the valve with Valvopack.
• Place in a 100% humidity steam oven and pasteurise at 96 ºC for 60 minutes. 
• Store it in the freezer between 0 ºC and 4 ºC.

 REGENERATION

• The inner temperature of the product should reach at least 75 ºC minimum. 
• In the same tray, regenerate it in the steam oven at 100% humidity. 
• Or in the microwave for 3 minutes at maximum power.
• Another way of regeneration is to remove the product from the package and heat it in a saucepan.

Portion 350 g approximately

QUANTITIES: ground-beef (20%), ground pork (8%)