Bouncy juicy beef meatballs made from ground beef blended with flavourful seasoning that are par boiled and prepared for storing or further cooking in a variety of recipes.
STEP 1.Place 1 lb ground lean beef in the freezer for 30 minutes to bring down the temperature before running it in the food processor to further mince it.
STEP 2.-1)for the seasoning in a small bowl add 1 tbsp cornstarch, 1 tsp sugar, 1 tbsp soy sauce, 1 ½ tsp salt, 1 tsp white pepper powder, 1 tbsp ground garlic, 1 tsp chicken powder (optional) and 1 tbsp chinese cooking wine. Mix to combine well.
STEP 3.-2)place in the freezer for 10 minutes.
STEP 4.-3)take 1 lb ground lean beef out of the freezer. Transfer it to the food processor bowl. To this add the prepared seasoning.
STEP 5.-4)grind for 6 six minutes or till the beef reaches a soft and smooth texture and small white fibre strings are visible. If the beef appears dry while grinding, add a little water to moisten it.
STEP 6.-5)empty the ground beef into a mixing bowl and add ½ cup minced mushrooms (optional). Mix well.
STEP 7.-6)to shape the meatballs, wet hands thoroughly to prevent the meat from sticking. Take 1 ½ tbsp of meat and roll into a ball. Alternatively, gather a fistfull of meat in the hand and squeeze it so that it comes out through the thumb and index finger to form a ball. Scoop it off with a spoon.
STEP 8.-7)fill a pot with water and bring it to a simmer at 170 to 190 degrees fahrenheit where small bubbles form on the base of the pot. Do not boil the water.
STEP 9.-8)in a bowl fill ice water and keep it ready.
STEP 10.-9)add the meatballs into the simmering water gently, one at a time. Over the pot and continue to simmer the water for 3 minutes or till all the meatballs change colour and float to the surface.
STEP 11.-10)increase the heat to medium and bring the water to a boil.
STEP 12.-11)when the water comes to a brisk boil, use a slotted spoon and take the meatballs out of the water.
STEP 13.-12)transfer them to the bowl of ice water, in order to stop the cooking process.
STEP 14.-13)once the meat balls have completely cooled, they can be stored in airtight/ sealable bags and frozen for upto a month.
STEP 15.-14)the meatballs need to be cooked further when required. They can be boiled in a soup or pan fried.
Nutrition value
1094
calories per serving
68 g Fat95 g Protein21 g Carbs1 g FiberOther
Current Totals
68 g Fat
95 g Protein
21 g Carbs
1 g Fiber
MacroNutrients
Carbs
21 g
Protein
95 g
Fiber
1 g
Fats
Fat
68 g
Vitamins & Minerals
Calcium
46 mg
Iron
11 mg
Vitamin A
22 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
24 mg
Vitamin B6
2 mg
Vitamin B9
52 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
109 mg
Manganese
0 mg
Phosphorus
949 mg
Selenium
54 mcg
Zinc
21 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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