Beef Ball Recipes

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

DRIED BEEF BALL

Steps:

• Reserve about a half cup of chopped dried beef.
• In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball.
• Roll the ball in the reserved beef, coating the entire outside of the ball.

CLASSIC BEEF MEATBALLS

Steps:

• Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
• In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
• Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
• Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
• Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

BEEF BALL

Steps:

• In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned.
• In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball.
• Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving.

VIETNAMESE BEEF BALLS - (THIT BO VIEN)

Steps:

• In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
• Slice the meat into 1/8-inch-thick pieces.
• Add to the marinade and mix well.
• Cover and refrigerate for at least 4 hours, or overnight.
• Before proceeding, transfer the meat to the freezer for 30 minutes.
• Work with half of the beef at a time; do not overload the work bowl.
• In a food processor, combine half of the beef with half of the garlic and sesame oil.
• Process to a completely smooth but stiff paste, about 3 minutes.
• Stop occasionally to scrape down the sides of the work bowl.
• The completed paste should spring back to the touch.
• Transfer the paste to a bowl.
• Process the remaining beef, garlic and sesame oil the same way.
• Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
• Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
• Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
• Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
• Arrange the meatballs without crowding in a single layer on the rack.
• Cover and steam for 5 minutes.
• Serve as an appetizer with chili sauce.
• These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
• Note: These meatballs may be frozen.
• Thaw them thoroughly, then steam or simmer in boiling water until just heated through.

HIGHLAND BEEF BALLS

Steps:

• Mix all the ingredients together thoroughly and shape into 6 balls.
• Roll in oatmeal and fry in deep fat for about 5-7 minutes, depending on size, until they are a deep brown colour and cooked through.

DIM SUM STEAMED BEEF BALLS (NGAO YUK)

Steps:

• This is a very crucial ingredient and can't be omitted/substituted. With a cheese grater, grate an orange peel. Mine is a cheap dollar store one and it's easier grating the skin while still attached to the whole orange. About 1/2 teaspoons I'll go up to 1 tsp at times.
• Add baking soda to beef.
• Add the beaten egg to the mixture. An alternative to the egg is pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. The egg or throwing makes the beef less crumbly when cooked. I use the egg trick.
• Dissolve cornstarch in cold water. Stir well and add to beef.
• Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. Mix well for about 10 min or till it's well mixed and pasty.
• Cover and Let marinate for 4 hours or more in the fridge.
• Form beef balls of about 2 tablespoons of beef with your spoon.
• Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches.
• Steam on high heat for 8 minutes after water has come to a boil.
• Serve with a soy/maggi sauce mixture.

CHIPPED BEEF CHEESE BALL

Steps:

• Place beef in a food processor; pulse until finely chopped. In a large bowl, beat cream cheese until smooth. Stir in 2/3 cup beef and the onion and Worcestershire sauce. Refrigerate, covered, at least 1 hour., Place remaining beef in a small shallow bowl. Shape cheese mixture into a ball; roll in beef to coat evenly. Wrap; refrigerate at least 1 hour. Serve with crackers and vegetables.