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Published on Nov 9, 2017
Everyone loves meatballs. They can be simmered, sautéed and dunked in any combination. They can be stuffed in a bun or tossed with Spaghetti. Meatballs are super easy to make and really filling. In this recipe, we make a large batch of meatballs really quickly to stock up the freezer for quick and easy meals during the week. These are not completely perfect in shape but using an interesting Chinese technique, these can be whipped out very quickly.
Here are the ingredients and steps to make this recipe! 2 lbs (1 kg approx) ground lean Beef
½ Onion (yield 1 cup)
4 – 6 Garlic cloves
2 tsps each Cumin & Chilli powder
2 – 3 tsps Salt
1 liter Vegetable Stock
Process the Onion and Garlic first
Add the Beef, the salt & egg and follow with the powder spices
Grind everything together
Put the mixture in the fridge or freezer till chilled(not frozen)
Bring the stock to the boil
With wet hands, grab a fistful of meat and push it through your closed fist
Grab the ball that comes out from the other hand and drop into the stock
Keep doing this till you have a layer of meatballs simmering in the stock
Turn over to cook on all sides and remove
Cool the rest of the meatballs till they are all done