Beef meatballs

Name: Beef meatballs
Ingredients: 500 g beef; 2 eggs; 1 drier bun; 2 tablespoons vegetable paste; 3 cloves of garlic; 1 large potato; salt; pepper; fresh parsley; garlic powder; oil for frying

Diverse - Beef meatballs by Anastasia N. - Recipia

Beef meatballs are prepared simply, using a mixture where soaked bread, grated potato, and eggs help achieve a cohesive texture. The vegetable paste adds flavor, while garlic and parsley enhance the aroma. Once shaped, the meatballs are fried in hot oil and dusted with a little garlic powder while still hot. Quick Info Preparation time: not specified in the original recipe Cooking time: not specified in the original recipe Total time: not specified Servings: not specified; the quantity is for a mixture made with 500 g of beef Difficulty: easy Recipe type: fried beef meatballs Ingredients 500 g beef 2 eggs 1 stale bread roll 2 tablespoons vegetable paste 3 cloves garlic 1 large potato Salt, to taste Pepper, to taste Chopped fresh parsley Garlic powder, for finishing Oil for frying The vegetable paste used in this recipe is homemade from chopped vegetables, celery leaves, fresh parsley, olive oil, and salt. The recipe can be found in the sauces category. Preparation steps 1. Prepare the bread Tear the stale bread roll into pieces and soak it in cold water. Once softened, squeeze it out very well. It’s important that it doesn’t remain soggy, as excess liquid can make the mixture too soft. Crumble the squeezed bread over the beef. 2. Prepare the mixture Place the meat in a bowl and add the eggs, vegetable paste, and the soaked and squeezed bread. Season with salt and pepper. Add the chopped fresh parsley, the finely grated potato, and the crushed garlic cloves. The potato should be grated finely, not diced, so it integrates well into the mixture. Mix all the ingredients well until you achieve a homogeneous mixture. At this stage, the ingredients should be evenly distributed so that each meatball contains meat, potato, garlic, and herbs. 3. Shape the meatballs Take portions of the mixture and form small balls. No exact size is mentioned, so you can make them to your preference, but keep them roughly the same size for even cooking. 4. Fry the meatballs Heat the oil in a pan. Once ready, place the meatballs in the pan and fry them. Turn them so they brown on all sides. The original recipe does not specify an exact frying time, so keep an eye on their appearance and ensure they are cooked through, not just browned on the outside. 5. Finish the dish Remove the fried meatballs onto absorbent paper to drain excess oil. While they are still hot, dust them with a little garlic powder. This will adhere better to their surface while the meatballs are warm. Why I make this recipe often I love this combination because it uses common ingredients and doesn’t require complicated preparations. The vegetable paste, garlic, and parsley give flavor to the beef, while the bread and potato help the mixture to be easy to shape. It’s also a practical recipe when I already have the vegetable paste prepared. The meatballs can be served immediately after frying, and any leftovers can be saved for later. Tips and variations Tips The bread must be well squeezed before being added to the meat. If too much water remains in it, the mixture will be harder to shape. The potato should be grated on the finest grater, as specified in the recipe. This way, it mixes better with the other ingredients, and there won’t be large pieces in the mixture. The garlic should be crushed before being added. This way, it distributes more evenly throughout the meat. The fresh parsley should be chopped before being added to the mixture. The amount can be adjusted to taste, as the recipe does not specify an exact measurement for it. Do not dust the meatballs with garlic powder before frying. In this recipe, it is added at the end, after the meatballs have been removed from the oil and while they are still hot. Substitutions The recipe does not specify substitutes for the main ingredients. To maintain the described flavor and texture, beef, bread, potato, eggs, and vegetable paste should be used as is. The vegetable paste can be homemade from chopped vegetables, celery leaves, fresh parsley, olive oil, and salt, or it can be used in its prepared form. If replaced or omitted, the flavor of the meatballs will be different. Variations The basic recipe can be followed as is, without the need for additional ingredients. You can adjust the amount of salt, pepper, parsley, and garlic powder according to your preferences without changing the structure of the mixture. For a simpler version, you can keep only the indicated ingredients and not add any extra spices. The flavor mainly comes from the beef, vegetable paste, garlic, and herbs. Serving ideas The meatballs can be served immediately after frying while they are warm. They are suitable as a main dish or as an appetizer, depending on the size in which they are shaped. They can be placed on a platter alongside your favorite side dish. Since the recipe does not specify a particular side, the choice can be made according to taste and what you already have prepared in the kitchen. Frequently asked questions 1. Can pre-ground beef be used? Yes. The recipe starts with ground beef. If you have whole meat, it should be ground before mixing with the other ingredients. 2. Why is a stale bread roll used? A stale bread roll absorbs water after being soaked and, once squeezed, helps bind the mixture. However, it must be well squeezed before being added to the meat. 3. Why is the potato grated very finely? The finely grated potato distributes more easily in the mixture. This way, the mixture remains homogeneous, and the meatballs are easier to shape. 4. When is the garlic powder added? The garlic powder is sprinkled after frying, over the meatballs that have been placed on absorbent paper. It is added while they are still hot. 5. Can the meatballs be made without vegetable paste? The vegetable paste is one of the ingredients in the recipe and contributes to the final flavor. If omitted, the meatballs can be made, but they will not have the same aroma as the original version. Nutritional values The values are estimative, as the amount of oil absorbed during frying, the final weight of the meatballs, or the number of servings is not specified. For 100 g of fried meatballs, the estimated values are: Calories: approximately 220-280 kcal Protein: approximately 15-18 g Fat: approximately 14-20 g Carbohydrates: approximately 7-10 g Fiber: approximately 1-2 g The values may vary depending on how fatty the beef is, how much oil is absorbed during frying, how much bread and how much potato actually ends up in each serving. The vegetable paste can also slightly modify the nutritional profile, depending on the proportion of vegetables and oil used. Storage and reheating Leftover meatballs should be stored in the refrigerator in a closed container. It is preferable to refrigerate them after they have cooled, not left at room temperature for too long. For reheating, they can be warmed in a pan or in another suitable way for fried meatballs. Reheating should be done until they are warm all the way through. Absorbent paper is only used to remove excess oil after frying, not for storing them in the refrigerator. Tags: meatballs, beef patties, fried meatballs, ground meat recipes

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