Chewy Beef Meatballs

Recipe for chewy beef meatballs.

I am one of the meatballs hobbyist, this one food does provide its own sensation for the snob, for me the important point in meatballs is the taste and suppleness.

The flavor I mean here is not only the sauce but also the meatball, and the chewiness in the texture of the meatballs gives a different sensation. Here's how to make beefy meatballs that are chewy and delicious:

Tips on how to make beef meatball recipe:

Use fresh, ground or whole beef
Add chicken meat, so that it becomes naturally chewy and tasty
Use natural seasoning, choose one of (fried shallots and crushed fried garlic) or (2 cloves of fresh raw garlic)
Use a food processor for smoother meat
Use gloves to keep your hands beautiful
The total number of comparisons between beef and chicken that has been pureed is 500 gr.
Choose according to taste the following comparison (1 chicken: 1 beef) (2 aym: 3 beef) (1 chicken: 4 beef), the results are equally delicious and the level of chewiness is different.
The results of the comparison (250gr: 250gr) whiter colors, smooth surface but less elasticity.
(200gr: 300gr) is more springy and tasty, just right.
(100gr: 400gr) darker color, less savory and less smooth surface, but maximum elasticity
Use egg whites so that the meatballs expand more and increase suppleness

Ingredients and Seasonings How to make:

Egg 2 eggs, just take the white
Garlic
Shallot
Beef
Chicken meat
Salt 1/2 to 1 tablespoon
2 teaspoon baking powder
Pepper powder 1/2 teaspoon
Tapioca flour / sago flour 8-10 tablespoons

How to Make Beef Meatballs:

For 500 gr of meat, puree 2 cloves of fresh garlic "or can be replaced with" 2 tablespoons of refined fried shallots and 3 tablespoons of crushed fried garlic
There are 2 ways of refining meat, namely by uleg or choose with a food processor
If the method is dieg or mashed: cut into small pieces of beef and chicken, then chopped with a knife then uleg or mashed with ulegkan
If with a food processor, the ratio of beef to chicken mixture that has been refined according to taste a total of 500 grams
If the meat mixture is smooth, add 2 fresh raw white bun syung or choose 2 tablespoons of soft fried red bwang and 3 tablespoons of mashed fried garlic
Roll until smooth
Add 2 egg whites
Salt 1/2 to 1 tablespoon
2 teaspoon baking powder
Pepper powder 1/2 teaspoon
Tapioca flour / sago flour 8-10 tablespoons
Grind everything until smooth with a food processor
If you use your hands to stir while knead
If it is mixed evenly, put the mixture in the refrigerator for 1-3 hours
Heat the water in a saucepan, bring to a boil, then reduce the heat to simmer no bubbles up.
Meatballs will be more savory if during formation and put into hot water in cold conditions out of the refrigerator
Use gloves to keep it beautiful
Shape into a circle of meatballs until they run out, large according to taste
Wait until the meatball pentol starts to float, lift it if it has all floated
Now the natural chewy beef meatball recipe is complete