Tomato Meatball Vermicelli Casserole

Name: Tomato Meatball Vermicelli Casserole
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Ripe tomatoes are cooked down until jammy in a sizzling claypot, then simmered with plump pork and beef meatballs and slippery glass vermicelli. Bright, tangy, and peppery, this bubbling one-pot meal is pure winter comfort.

20 minNewEasy Hot Dishes Stew Sour & Savory

Instructions

1
Soak Longkou vermicelli in tap water to soften.
2
Defrost the favorite meatballs in advance.
3
Cut the ginger into thin strips, cut the red chili into rings, and chop the garlic into small pieces.
4
Cut the tomato into cubes.
5
Take a clay pot, add an appropriate amount of oil and heat it, then stir-fry the minced garlic, shredded ginger, and chili rings until fragrant.
6
Pour in the tomatoes and stir-fry them until soft.
7
Put into boiling water, add the meatballs, cover and cook until the meatballs are fully cooked.
8
Add the vermicelli, salt, pepper, oyster sauce, and MSG, cook until the vermicelli is done, and then it's ready to eat!
9
Finally, sprinkle with chopped green onions before serving. On a cold winter day, having a pot of this is so warming!