My Baked Beef Balls
Oops!! Messed up again! Lost the pictures again...
I hope you guys have realized by now since the 16th of December 2010 that I write whatever comes to my mind that day, and most of the time I write what we are having for lunch.. So you must be sure that these recipes have been tested. If there is something which went wrong during lunch, I fix it in the recipe meaning that 98% of the time I am the one preparing lunch and / or dinner. Hopefully my recipes give you some ideas for what to cook that day and that you enjoy reading me as much as I enjoy writing to you.
So today I decided to make huge meat balls which if you press them from the top they will become burgers. I left them as balls. Furthermore, as you will see in the picture they are being baked but can be grilled as well.
You will therefore need:
Serves 3 - two balls each / or serves 2 - three balls each or serves 6 - one ball each. Simple math!
- 500 gm. ground beef passed twice through the machine.
- 150 gm. Gouda or Cheddar cheese thickly grated.
- 1 tsp. onion powder ( I never use onion powder but fancied a change this time).
- 2 tsp. garlic powder ( I never use garlic powder but fancied a change this time).
- 1 tsp. ground black pepper.
- 1 tsp. baking soda.
- 1½ Tbsp. soy sauce (instead of salt).
- 2 Tbsp. grated tomatoes with juice (concassé).
- 1 Tbsp. cider vinegar.
- 2 Tbsp. olive oil.
- 1 whole egg.
- ¼ cup freshly powdered breadcrumbs.
Method:
- Combine the above and mix by hand very well for about 5 minutes.
- Make 6 balls of the same size.
- Place in oven proof dish lined with oven paper long enough to cover before baking.
- Sprinkle each ball with Herbes de Provence.
- Bake for 30 minutes at 200 degrees C.
- Wait for 15 minutes to cool.
- Pour the resulting sauce over each ball before serving.
Serve with your salad of the day.
Enjoy
Stelio
I hope you guys have realized by now since the 16th of December 2010 that I write whatever comes to my mind that day, and most of the time I write what we are having for lunch.. So you must be sure that these recipes have been tested. If there is something which went wrong during lunch, I fix it in the recipe meaning that 98% of the time I am the one preparing lunch and / or dinner. Hopefully my recipes give you some ideas for what to cook that day and that you enjoy reading me as much as I enjoy writing to you.
So today I decided to make huge meat balls which if you press them from the top they will become burgers. I left them as balls. Furthermore, as you will see in the picture they are being baked but can be grilled as well.
You will therefore need:
Serves 3 - two balls each / or serves 2 - three balls each or serves 6 - one ball each. Simple math!
- 500 gm. ground beef passed twice through the machine.
- 150 gm. Gouda or Cheddar cheese thickly grated.
- 1 tsp. onion powder ( I never use onion powder but fancied a change this time).
- 2 tsp. garlic powder ( I never use garlic powder but fancied a change this time).
- 1 tsp. ground black pepper.
- 1 tsp. baking soda.
- 1½ Tbsp. soy sauce (instead of salt).
- 2 Tbsp. grated tomatoes with juice (concassé).
- 1 Tbsp. cider vinegar.
- 2 Tbsp. olive oil.
- 1 whole egg.
- ¼ cup freshly powdered breadcrumbs.
Method:
- Combine the above and mix by hand very well for about 5 minutes.
- Make 6 balls of the same size.
- Place in oven proof dish lined with oven paper long enough to cover before baking.
- Sprinkle each ball with Herbes de Provence.
- Bake for 30 minutes at 200 degrees C.
- Wait for 15 minutes to cool.
- Pour the resulting sauce over each ball before serving.
Serve with your salad of the day.
Enjoy
Stelio
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