Meatballs in Tomato Orange Ragout

Rinse the oranges under hot water and thinly grate the peel. Cut the upper and lower cap of the fruit into small pieces, then peel the oranges with a sharp kitchen knife so thickly that the white skin is also removed. Fillet the oranges, perhaps, removing the orange fillets between the white separating skins. Cut the flesh into cubes.

Cut the chiles lengthwise, remove the seeds, clean, rinse and cut into fine strips. Peel garlic, chop finely. Clean spring onions, rinse, divide into narrow rolls. Cut toast into cubes.

3. mix pork fat with orange peel, spring onions, half of garlic and chili, with toast cubes and 4 tbsp soy sauce. Knead quantity together with egg yolk, season with cinnamon, salt, pepper. Form 20 meatballs from the minced quantity with moistened hands.

Fry the remaining garlic and chili in 1 tbsp. hot oil until translucent. Add tomatoes, honey, oranges, coffee and remaining soy sauce and simmer on low heat for 15 minutes.

Fry the meatballs in the remaining oil on all sides. Gently roll the meatballs in the sauce over low heat for another 10 min. Season the sauce with salt and pepper.

Serve with: potatoes, drink tip: light beer

Notes (PeHi): with 2 minneolas, peel of 1 to the mince.

Sauce with 1 jarred cherry bell pepper, meatballs with 5 slices of jalapeno. No instant coffee powder. 1 whole egg. Leek onions omitted. Sauce about 250 ml tomato puree from tetrapack.Sch

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