Recipe for beef chewy and delicious meatballs
Tips on how to make beef meatballs recipes:
Tips on how to make beef meatballs recipes:
- Use fresh, ground or whole beef
- Add chicken meat, so that it becomes more chewy and tasty naturally
- Use natural seasoning, choose one of (fried shallots and crushed fried garlic) or (2 cloves of fresh raw garlic)
- Use a food processor for smoother meat
- Use gloves to keep your hands beautiful
- The total number of comparisons between beef and chicken which has been mashed is 500 gr
- Choose according to taste the following comparison (1 chicken: 1 cow) (2 chicken: 3 beef) (1 chicken: 4 beef), the results are equally delicious and the level of chewiness is different.
- The results of the comparison (250gr: 250gr) whiter colors, smooth surface but less elasticity.
- (200gr: 300gr) is more springy and tasty, just right.
- (100gr: 400gr) darker color, less savory and less smooth surface, but maximum elasticity
- Use egg whites so that the meatballs expand more and increase suppleness
Ingredients and Seasonings How ti make :
- Egg 2 eggs, just take the white
- Garlic
- Shallot
- Beef
- Chicken meat
- Salt 1/2 to 1 teaspoon
- Tapioca flour / sago flour 8-10 tablespoons
How to Make special beef Meatballs:
👉Grilled Chicken Recipes
- For 500 gr of meat, puree 2 cloves of fresh garlic "or can be replaced with" 2 tablespoons of refined fried shallots and 3 tablespoons of crushed fried garlic
- There are 2 ways of refining meat, namely by uleg or choose with a food processor
- If the method is dieg or mashed: cut into small pieces of beef and chicken, then chopped with a knife then uleg or mashed with ulegkan
- If with a food processor, the ratio of beef to chicken mixture that has been refined according to taste a total of 500 grams
- If the meat mixture is smooth, add 2 fresh raw white bun syung or choose 2 tablespoons of soft fried red bwang and 3 tablespoons of mashed fried garlic
- Roll until smooth
- Add 2 egg whites
- Salt 1/2 to 1 tablespoon
- 2 teaspoon baking powder
- Pepper powder 1/2 teaspoon
- Tapioca flour / sago flour 8-10 tablespoons
- Grind everything until smooth with a food processor
- If you use your hands, stir while knead
- If it is mixed evenly, put the mixture in the refrigerator for 1-3 hours
- Heat the water in a saucepan, bring to a boil, then reduce the heat to simmer no bubbles up.
- Meatballs will be more savory if during formation and put into hot water in cold conditions out of the refrigerator
- Use gloves to keep it beautiful
- Shape into a circle of meatballs until they run out, large according to taste
- Wait until the meatball pentol starts to float, lift it if it has all floated
- Now the natural chewy beef meatballs recipe is complete
