Sunday, August 14, 2011

My Baked Beef Balls

 Oops!! Messed up again! Lost the pictures again...
I hope you guys have realized by now since the 16th of December 2010 that I write whatever comes to my mind that day, and most of the time I write what we are having for lunch.. So you must be sure that these recipes have been tested. If there is something which went wrong during lunch, I fix it in the recipe meaning that 98% of the time I am the one preparing lunch and  / or dinner.  Hopefully my recipes give you some ideas for what to cook that day and that you enjoy reading me as much as I enjoy writing to you.
So today I decided to make huge meat balls which if you press them from the top they will become burgers. I left them as balls. Furthermore, as you will see in the picture they are being baked but can be grilled as well.
You will therefore need:
Serves 3 - two balls each / or serves 2 - three balls each or serves 6 -  one ball each. Simple math!
 -  500 gm. ground beef passed twice through the machine.
-  150 gm. Gouda or Cheddar cheese thickly grated.
-  1 tsp. onion powder ( I never use onion powder but fancied a change this time).
-  2 tsp. garlic powder ( I never use garlic powder but fancied a change this time).
-  1 tsp. ground black pepper.
-  1 tsp. baking soda.
-  1½ Tbsp. soy sauce (instead of salt).
-  2 Tbsp. grated tomatoes with juice (concassé).
-  1 Tbsp. cider vinegar.
-  2 Tbsp. olive oil.
-  1 whole egg.
-  ¼ cup freshly powdered breadcrumbs.
Method:
-  Combine the above and mix by hand very well for about 5 minutes.
-  Make 6 balls of the same size.
-  Place in oven proof dish lined with oven paper long enough to cover before baking.
-  Sprinkle each ball with Herbes de Provence.
-  Bake for 30 minutes at 200 degrees C.
-  Wait for 15 minutes to cool.
-  Pour the resulting sauce over each ball before serving.
Serve with your salad of the day. 
Enjoy
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2