Ondeondeball Recipes

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

ONDE-ONDE BALL

Steps:

• Pound pandan leaves, add a little water and pound.
• Strain using a sieve to obtain thick green colour juice and put aside.
• Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
• Pour in hot water and pandan juice, stir well to form a smooth dough.
• If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
• Divide dough into 20 small pieces and form lime-size balls.
• Flatten each piece on your palm.
• Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
• You have to wrap up carefully so the filling won't leak when bring to boil.
• Drop the onde-onde into boiling water.
• When the balls are cooked they will float.
• Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
• Pick it up, put on plate and serve.

FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
• Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
• Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

ODD BALLS

Steps:

• Put the dates, butter, sugar, and egg into a large saucepan. Bring it to a boil, stirring it. When it boils, reduce the heat. Keep cooking and stirring for 10 minutes. It gets nice and thick.
• Add the Rice Krispies, vanilla and nuts; mix well. Let this cool till you can handle it.
• Using your hands, form teaspoons of this mixture into small balls. They should be about the size of walnuts. Roll these balls in the coconut and then chill them for awhile. Store in covered container.