Today's recipe is not a fail, I promise!
I even have people who can attest to the superb taste of these meatballs. One, there was my husband's friend who came to our house late one night to hang out. I served him these meatballs over rice. He said it tasted unbelievably delicious. And I believed him. He shook his head and closed his eyes savoring the taste while he said this too. But to think, he was the only one who ever said that. Others who have tasted them didn't have such over the top reaction. So I guess he was just hungry.
On the other hand tho, every time I make these, my daughter, Naylla, always says that she loves my cooking. I guess that's enough of a validation. Don't you think?
Why super meatballs? Because they are super easy to make, and tastes super tasty. I have perfected this recipe since 1997, believe it or not. And today's version is the most simple with the greatest punch taste wise.
First, let's start with ground beef.
I would recommend the ground beef to have ample amount of fat content, as shown in the pic above. 'Why?' you ask? I say 'Why not?'
'But I want lean ground beef, it's healthier.'
To each his own, but I only put the good stuff into my mouth :).
No worries, we live only once. Eat, enjoy, exercise. Eat strictly veggies for the rest of the week. Good for your heart, and your wallet.
To 300 grams of ground beef, I added half an onion (small size).
No arguments here. Onion is good.
I diced the onion into small pieces, added them to the meat, added 1/2 teaspoon white pepper, and 1/2 tea spoon of salt, as my eyes began to water.
The next ingredient did not exist in the original recipe I made. But, one day I found this awesome seasoning, and it goes very well with my meatball recipe.
The majority in this one is black pepper (they have other varieties of seasoned salt), but it also contains paprika, turmeric, salt, sugar, onion, cornstarch and other secret spices. 'Why add in seasoned salt and also salt at the same time?' you say? Well, this is my recipe and this is how I feel it tastes best. Sometimes, science can't explain it. How my brain works, that is.
But without this seasoned salt, the meat balls will still taste good, just don't forget to put in the regular black pepper. Very important element.
Crack in 1 egg, 2 table spoons of bread crumbs, and you're ready to mix. Make sure all the ingredients are mixed in well, and shape them into meatballs. Leave for 15 minutes.
Next I prepared about 1 table spoon of butter plus another table spoon of vegetable oil, as to prevent the butter from burning.
Once the butter started to melt, I put in the balls, on small-medium heat, to let the meat and onions cook through.
My kitchen smells amazing, I mean beef fat, butter, onion, all good stuff. Makes your mouth water.
When they are cooked through, put them aside, and we get ready for the sauce.
Remember the other half of our onion? Well, slice that and saute it together with the left over oil and fat in the pan. Actually, this part is not necessary. You don't need the onion to make the sauce. The sauce will taste good without, but I just hate to waste.
To this I added 2 table spoons of ketchup (preferably Heinz, because they're the best), and then I added 3 table spoons of kecap manis (preferably Bango, because THEY're the best).
Look at that back ground, the sauce is brewing. de-glazing the pan as I go. Beautiful. I pat myself on the back at this moment.
Next is simple, just dunk in the meat, and let it simmer in the sauce. Turn down the heat, let the onion cook through. And we're done.
This is my winning recipe for family gatherings. It's easy, very simple to make, I can get my daughter to help me. Exciting for her, and it tastes yummy. Simple guilty pleasure.
Ingredients:
Balls:
300 grams ground beef
1/2 onion (small size)
1/2 tea spoon white pepper
1/2 tea spoon salt
3/4 table spoon Lawry's black pepper seasoned salt
2 table spoons bread crumbs
1 egg
Sauce:
The other half of the onion
2 table spoons Heinz ketchup
3 table spoons Bango kecap manis
Other ingredients needed:
1 table spoon butter
1 table spoon vegetable oil
I have always pride myself in these balls, but if you have any input, please leave a comment below :).
I even have people who can attest to the superb taste of these meatballs. One, there was my husband's friend who came to our house late one night to hang out. I served him these meatballs over rice. He said it tasted unbelievably delicious. And I believed him. He shook his head and closed his eyes savoring the taste while he said this too. But to think, he was the only one who ever said that. Others who have tasted them didn't have such over the top reaction. So I guess he was just hungry.
On the other hand tho, every time I make these, my daughter, Naylla, always says that she loves my cooking. I guess that's enough of a validation. Don't you think?
Why super meatballs? Because they are super easy to make, and tastes super tasty. I have perfected this recipe since 1997, believe it or not. And today's version is the most simple with the greatest punch taste wise.
First, let's start with ground beef.
I would recommend the ground beef to have ample amount of fat content, as shown in the pic above. 'Why?' you ask? I say 'Why not?'
'But I want lean ground beef, it's healthier.'
To each his own, but I only put the good stuff into my mouth :).
No worries, we live only once. Eat, enjoy, exercise. Eat strictly veggies for the rest of the week. Good for your heart, and your wallet.
To 300 grams of ground beef, I added half an onion (small size).
No arguments here. Onion is good.
I diced the onion into small pieces, added them to the meat, added 1/2 teaspoon white pepper, and 1/2 tea spoon of salt, as my eyes began to water.
The next ingredient did not exist in the original recipe I made. But, one day I found this awesome seasoning, and it goes very well with my meatball recipe.
The majority in this one is black pepper (they have other varieties of seasoned salt), but it also contains paprika, turmeric, salt, sugar, onion, cornstarch and other secret spices. 'Why add in seasoned salt and also salt at the same time?' you say? Well, this is my recipe and this is how I feel it tastes best. Sometimes, science can't explain it. How my brain works, that is.
But without this seasoned salt, the meat balls will still taste good, just don't forget to put in the regular black pepper. Very important element.
Crack in 1 egg, 2 table spoons of bread crumbs, and you're ready to mix. Make sure all the ingredients are mixed in well, and shape them into meatballs. Leave for 15 minutes.
Next I prepared about 1 table spoon of butter plus another table spoon of vegetable oil, as to prevent the butter from burning.
Once the butter started to melt, I put in the balls, on small-medium heat, to let the meat and onions cook through.
My kitchen smells amazing, I mean beef fat, butter, onion, all good stuff. Makes your mouth water.
When they are cooked through, put them aside, and we get ready for the sauce.
Remember the other half of our onion? Well, slice that and saute it together with the left over oil and fat in the pan. Actually, this part is not necessary. You don't need the onion to make the sauce. The sauce will taste good without, but I just hate to waste.
To this I added 2 table spoons of ketchup (preferably Heinz, because they're the best), and then I added 3 table spoons of kecap manis (preferably Bango, because THEY're the best).
Look at that back ground, the sauce is brewing. de-glazing the pan as I go. Beautiful. I pat myself on the back at this moment.
Next is simple, just dunk in the meat, and let it simmer in the sauce. Turn down the heat, let the onion cook through. And we're done.
This is my winning recipe for family gatherings. It's easy, very simple to make, I can get my daughter to help me. Exciting for her, and it tastes yummy. Simple guilty pleasure.
Ingredients:
Balls:
300 grams ground beef
1/2 onion (small size)
1/2 tea spoon white pepper
1/2 tea spoon salt
3/4 table spoon Lawry's black pepper seasoned salt
2 table spoons bread crumbs
1 egg
Sauce:
The other half of the onion
2 table spoons Heinz ketchup
3 table spoons Bango kecap manis
Other ingredients needed:
1 table spoon butter
1 table spoon vegetable oil
I have always pride myself in these balls, but if you have any input, please leave a comment below :).
It looks good but why not use olive oil,? It brings out the flavor especially with those tasty fatty litlle meat balls
ReplyDeleteSomehow the slight tanginess of the olive oil does not go well with the balls. But with butter, it's perfect. Try unsalted butter, I use the President brand. Mmm awesome
Delete