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.
Last year I made a traditional recipe for Fugiyas which is a deep fried balloon bread and this recipe employs a similar recipe as well. I made my big batch meatballs with Beef but you could use other proteins like Pork or Lamb as well. If using Chicken, I would use whole Chicken breast and then grind it myself for a sturdier consistency and I would also add breadcrumbs into the mix.
Please watch the video link to see the technique used in this recipe
Ingredients
- 2 lbs (1 kg approx) ground lean Beef
- ½ Onion (yield 1 cup)
- 4 – 6 Garlic cloves
- 1 Egg
- 2 tsps each Cumin & Chilli powder
- 2 – 3 tsps Salt
- 1 liter Vegetable Stock
Instructions
- 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
- Cool and bag in freezer safe bags
