Ingredients with Measurements:
- 1 pound ground lamb
- 1 can diced tomatoes (14.5 oz)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, diced tomatoes, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Form the mixture into small balls, about the size of a golf ball.
4. Heat a frying pan over medium-high heat and add enough olive oil to coat the bottom of the pan.
5. Add the lamb and tomato pentol to the pan and cook for 3-4 minutes on each side, or until browned and cooked through.
6. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 27g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh basil or oregano can be used in place of parsley.
Variations:
- Add chopped onions or bell peppers to the mixture for added flavor.
- Serve with a side of marinara sauce for dipping.
- Top with shredded mozzarella cheese before serving.
Tips and tricks:
- Make sure the oil is hot before adding the pentol to the pan to prevent sticking.
- Use a cookie scoop to make evenly sized balls.
- If the mixture is too wet, add more breadcrumbs.
Storage instructions:
Leftover pentol can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pentol on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pentol on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh herbs, grated Parmesan cheese, or a sprinkle of red pepper flakes.
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested side dishes:
Garlic bread and a green salad.
Troubleshooting advice:
If the pentol is falling apart in the pan, add more breadcrumbs to the mixture.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pentol is a traditional Indonesian meatball dish. It is typically made with ground beef or chicken and served with a spicy peanut sauce.
Flavor profiles:
Savory, meaty, and slightly tangy from the diced tomatoes.
Serving suggestions:
Serve as an appetizer or main dish.
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