Garlic Balls Recipes

CHEESY GARLIC DOUGH BALLS

Steps:

• Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
• Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
• Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
• Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
• Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
• Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
• For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
• Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
• Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

GARLIC DOUGH BALLS

Steps:

• Add the water, yeast, honey, garlic granules and white flour into a mixing bowl (or stand mixer if you have one)
• If you're using a stand mixer - use a dough hook and knead on high for 5 minutes. If you don't have a stand mixer - mix and knead the ingredients by hand for 5 minutes (until it comes together to form a springy ball)
• Form the dough into a round ball - then pour a little oil into the bowl - toss the dough so it is coated in oil (do not knead further)
• Cover the bowl of dough and leave to rise in a warm place for 30 minutes
• After 30 minutes, flour a work surface using a little white flour
• Turn the dough out onto the floured surface and divide into equal-sized balls (mine were 15g each) then cover with a tea towel for 15 minutes whilst you pre-heat the oven to 190C (put a baking tray in the oven to pre-heat at the same time too)
• Once the oven is pre-heated, remove the preheated baking tray and evenly spread out the balls on the tray
• Place the dough balls in the oven to bake for 12-15 minutes (depending on how 'done' you want them)
• Whilst your dough balls are cooking, mix together butter and tsp garlic granules (this is your garlic butter)
• Once the dough balls are cooked, place in a bowl with the garlic butter and toss to coat
• Serve!

GARLIC BALLS

Steps:

• Preheat oven to 400°F
• Lightly oil a large cookie sheet.
• Roll out the dough on a floured counter and cut into 1" strips. Then cut crosswise 1 1/2" so you end up with a 1 x 1 1/2" square
• Butter the top with melted butter and cover with a clean kitchen towel. Let sit for 1 hour.
• Bake for 13 minutes or until golden on top.
• While balls bake, mince garlic and mash to a paste with salt, then stir together with butter, oil and onion powder and heat on stove (do not boil). Keep the butter mixture warm until the balls are done.
• Immediately after baking, place the balls in a bowl with the melted garlic butter and toss to coat the bread.
• Serve warm.

GARLIC POTATO BALLS

Steps:

• In a skillet, melt butter over medium heat. Add potatoes; sprinkle with garlic salt. Cook and stir for 15-18 minutes or until golden brown. Sprinkle with parsley.

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

HONEY GARLIC MEATBALLS

Steps:

• Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
• Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
• Cook on Low for for 4 hours, stirring occasionally.

DOUGH BALLS WITH GARLIC BUTTER

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

GARLIC ITALIAN MEATBALLS...FOR A CROWD!

Steps:

• Combine all ingredients and mix thoroughly.
• Shape into meatballs by tablespoons, and bake on sprayed cookie sheet for 10 minutes at 350 degrees.
• If a little "puddle" forms on the cookie sheet, don't worry -- it's just oil from the cheese and meat, and aren't you glad that it came out of the meatballs instead of staying in?! You can get rid of this excess fat by removing cooked meatballs to a dish lined with paper towels.
• ENJOY!