Ground Beef Meatball Recipe

 

 

Learn how to make traditional ground beef meatballs, just like grandma used to make them. With this easy recipe, you'll discover how to make meatballs, the classic little meatballs that you can then use with pasta, with sauce, as an appetizer, or however you like.

Meatballs are the ideal way to get kids to eat this type of food, so discover on RecetasGratis how to season them and how to make ground beef meatballs, a traditional recipe, to give them the texture and consistency that good homemade meatballs should have.

 Serves 2, 30 minutes. Main Course. Easy Difficulty
Additional Features: Low-cost, Fried

Ingredients:
500 grams of ground beef
2 eggs
1 onion
3 tablespoons of breadcrumbs
Flour
1 pinch of oregano
1 pinch of garlic powder
1 tablespoon of fresh parsley
Salt (to taste)

Utensils:
Bowl
Frying pan (optional) 
Pot 

How to Make Ground Beef Meatballs:

To make these homemade meatballs, you can use beef or ask the butcher for a mix of beef and pork. If you choose the latter, the ideal ratio is 70% beef and 25% pork. The mix will make the meatballs juicier thanks to the pork. If you prefer to use chicken, check out our chicken meatball recipe.

To begin the meatball recipe, place the meat in a large enough bowl and mix it with the eggs, breadcrumbs, onion, seasonings, and parsley. The onion and parsley should be finely chopped. If you're allergic to eggs, you can omit this ingredient.

Tip: 

To enhance the flavor of the meatballs, sauté the chopped onion beforehand.

 

 

Add a little flour to the mixture until it becomes malleable and compact. The amount varies according to taste, but one or two tablespoons should be enough. Check the seasoning and adjust the seasoning or salt to the easy meatball recipe if necessary.

To make easy meatballs, form the meat into balls and roll them in breadcrumbs. If the meat doesn't hold together, you can add more flour and knead.

Now that you know how to prepare meatballs, you can cook them in sauce or fry them. For the latter, simply fry them in hot oil until golden brown. However, if you prefer to make meatballs in sauce, 

 This ground beef meatball recipe is delicious, and as you can see, no matter which option you choose, finishing them is very simple. Now that you know how to make beef meatballs, all that's left is for you to add your own personal touch to the recipe and tell us how they turned out. Enjoy!

Tricks for Making Perfect Meatballs

 
When it comes to knowing how to make meatballs, it's important to keep in mind a series of tricks that can help us make the difference between good meatballs and perfect ones. One of the most important is the use of breadcrumbs and flour. Although many meatball recipes use only bread, flour provides extra consistency and, subsequently, a crunchy texture. That said, let's look at more tricks and recommendations:

Spices enhance the flavor of meatballs, so let your imagination run wild, add more, and experiment. In addition to oregano, garlic, and parsley, we recommend pepper, thyme, and rosemary.
If you're allergic to eggs, replace them with a little milk or meat broth, as this will make the dough more compact and the meatballs juicier.
As we've already mentioned, sautéing onions also enhances the flavor of the meatball recipe.
To ensure all the meatballs are the same size, a foolproof trick is to use an egg cup. If you don't have one, you can use a spoon to always scoop out the same portion of meat.
Coating the meatballs helps to set the dough and adds extra crunch. Ideally, coat with breadcrumbs, wheat flour, or cornstarch. 

Nutritional Value (per serving)

 
Calories: 79 kcal
Protein: 61 g
Fat: 54 g
Carbohydrates: 21 g
Fiber: 1.5 g 

Pizza of minced meat

 

If you are a meat fan, surely you will enjoy with this minced meat pizza. Here you will find a very simple version but with a result that we love. If you prepare it according to our recipe you will enjoy a carnivorous flavor to the maximum. The tomato sauce of this pizza is not cooked, which gives it a fresh and delicious touch. With regard to condiments, it only has oregano, salt and pepper so that, as we have said before, enjoy a rich flesh flavor. 

 Recipe information

Preparation time: 2 hours and 30 minutes
Cooking time: 15 minutes
Total time: 2 hours and 45 minutes
Rations: 2
Category: Main dish
Kitchen type: Italian
Calories: 245 kcal per 100 g
Minced meat pizza ingredients for 2 people

For the mass:

180 g of strength flour
100 ml of water
1 tablespoon of extra virgin olive oil
½ teaspoon of salt
6 g of fresh yeast (or 2 g of dry yeast)
Corn starch, cornstarch or wheat semolina (to sprinkle) 

For sauce:

400 g of whole canned tomato
1 splash of extra virgin olive oil
Dried oregano
Salt
Pepper
For filling:

100 g of grated pizza cheese
30 g of grated parmesan
200 g of bite beef
1 tablespoon of extra virgin olive oil
Dry oregano
Salt
Pepper

 How to make minced meat pizza

Prepare the dough. Mix the flour with water and yeast. Knead 5 minutes. Incorporate salt and oil. Knead 10 minutes. Form a ball, place it in a greased bowl and let stand 1 h 30 min to 2 h or until double its volume. 

 

 

 

 Chop the tomato with the blender picador accessory or the kitchen robot. Do it little by little so that it is not too liquid. Then put it in a strainer to lose the excess liquid, letting it drain 10 to 15 minutes. Add a splash of oil, salt and pepper and season with oregano to taste.

Salpimentar the minced meat. In a pan, heat the tablespoon of olive oil and brown the meat. While it is cooked, chop it with a spatula or palette so that it is not caked. 

 Stretch the pizza dough on a floured surface with corn starch or wheat semolina. It must be as 26 to 28 cm in diameter. It is best to stretch it little by little with your hands, without crushing the edges. Place it on a sheet of baking paper.

Spread the base with tomato sauce without reaching the edges.

Sprinkle Parmesan cheese.

Then distribute the grated pizza cheese above.

Finally, add minced meat.

Preheat the oven at 250 ºC (or at the maximum temperature if it does not reach 250). When hot, place the pizza in the lower part of the oven with the paper and let it bake for about 10 or 12 minutes, until we see that the edges are golden, but carefully not burn the base.

Outside the oven, sprinkle with more oregano if desired and let stand a few minutes before serving.

Easy preparation summary

Mix the flour with water and yeast. Knead 5 minutes. Incorporate oil and salt. Knead 10 minutes and rest until you double your volume
Crush the tomato with the stinging accessory of the blender or kitchen robot, drain into a 10-15 minutes. Mix with oregano, a splash of oil and salt and pepper
Brown meat in a very hot pan with a splash of oil
Stretch the dough on a floured surface with corn starch and place it on a sheet of baking paper
Spread the base with tomato, then sprinkle the parmesan, pizza cheese and meat
Bake 10-12 minutes in preheated oven at 250 ºC in the lower part 

Tips

Although It Sems Long and Tedious to Make 4 Pizzas One After Another, They Are Made Quickly in 10 Minutes. Or also two by two, if they fit in the baking Sheet. It is Better So Because, If you do the two by two, but one on top of the other, The One Below Will Not Roast Well. I say it scholause it has had me.

Use The Wheat Semolina, It is Better Results than if sprinkling with flour. You have a Vary Professional Pizza.

It is important that the edges of the pizza are Clean Because that way it Will Rise Well, The Ingredients Will Retain in the Center, Maininting ITS Beautiful Inner Shape and Alveolate.

You can have Done in Advance, Both the Tomato Sauce, Such as The Mining Or Roasted Meat. Free Meat Preparations in Portions and You Havem Ready to Make A Pizza When You Feel Like It. It is not needy for you to beat you the Same Day.

Just Worry About Making The Pizza Dough The Night Before, So That Your Meat Pizza, Reaches A Level of Excellence That I Am Sure, You Will Appreciate.

 It is better to use Mozzarella somewhat cured, in bar for example. The very fresh mozzarella contains a lot of water. It can ruin the pizza dough, softening it and preventing it from giving.

 

  

Beef tartar

 

 

Beef tartare is synonymous with quality and refinement, a flavorful recipe that makes a great appetizer. It's not for every palate, nor is it complex to prepare, but it's certainly not for everyone. Here's how to prepare beef tartare and take every care to do it correctly.

This dish is famous mainly for its unusual preparation, similar to ceviche. Beef tartare requires lemon juice to cook it gently. It's practically eating raw meat, and for many, that poses a danger.

The flavor of beef tartare is unparalleled; it's something special, something you won't find in many dishes. Its origins are linked to the Tatar people, an ethnic group from Central Asia and Eastern Europe. They ate the meat raw or with minimal preparation, but over the years the recipe has evolved and is part of various culinary traditions.

The modern beef tartare recipe is closely related to French cuisine, a sophisticated way of preparing raw meat. It's important to follow a few recommendations when consuming any type of raw meat product. 

Recommendations for proper preparation

When consuming raw or undercooked meat (cooked with lemon), it is important to follow recommendations and steps to avoid illness. Following these steps will ensure you protect your body against any type of infection. 

Quality
To eat beef tartare, it's essential to use quality meat. Don't make the terrible mistake of buying ground beef. Beef tartare is made with high-quality products, such as beef steak or a premium cut, which guarantee a fresh and reliable product.

Hygiene
You must be very careful when preparing beef tartare, otherwise you could contract any type of infection. Washing your hands and utensils is the first step, but be sure to disinfect work areas and handle the meat properly to avoid cross-contamination. 

Temperature
The heat used when cooking eliminates many of the microorganisms present in our product or that are contaminated during the production process. The window for microbial growth is between 4°C and 63°C. Proper handling is crucial. Avoid leaving meat for too long in places where it can reach this temperature. The refrigerator will be your best friend; even chill your dish before using it.

Semi-cooked
Lemon juice plays a key role in preparing beef tartare. Lemon juice provides a kind of cooking effect, as the acidic pH coats the product and prevents microorganisms from developing. However, this isn't entirely reliable, as there's always a risk when eating raw meat.

 Side Dishes
You can prepare beef tartare however you like: Mexican-style, French-style, or simply with egg yolk. However, eating both raw products increases the risk of contracting any type of infection. Serve with mustard, Worcestershire sauce, or olive oil.

How to prepare beef tartare

Ingredients

500g Beef Steak
1 Egg
1 Green Onion
1 Red Onion
1 Sprig of Parsley
1 Serrano Pepper
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
2 Tbsp Capers
2 Eureka Lemons
Olive Oil
Black Pepper
Salt

Preparation:

 
Slice the beef until the meat is completely ground. It's important to trim off any excess fat and cut into small pieces, then continue chopping until well ground.
In a large bowl, add the beef, along with olive oil, mustard, Worcestershire sauce, pepper, salt, and lemon juice.
Let it rest in the refrigerator for about 10 minutes. You'll notice the meat has changed color slightly; this is due to the lemon juice, which, thanks to the acid, gently cooks the meat.Finely chop the scallions, red onion, parsley (leaves only), capers, and serrano peppers (without veins or seeds) and set aside.
When serving the beef tartare on a plate, top with an egg yolk.
Place each of the finely chopped garnishes on the side and mix all the ingredients together.
Serve with toast or crackers.

Types of Meat for Tartare

Meat tartare can be dangerous if not prepared properly. It can contain bacteria that can cause illness. It's important to purchase high-quality meat from a reputable butcher and follow proper hygiene measures when preparing it. There are several varieties, such as tuna, salmon, or venison. 

 

 

 

 

 

 

 

 

 

Banana syrup

 

This little-seen syrup recipe turns out to be one of the most delicious you'll find. Banana syrup is a simple recipe for making a sweet syrup with a pure banana flavor, since packaged syrup has a strong sweetener or concentrated juice flavor.

What is banana syrup used for?

Banana syrup is widely used in baking, both as an ingredient, for example, in puddings, and as a topping in batter recipes. Let's see the most common uses of banana syrup:

For waffle topping
For crepe topping
For cake topping and as an ingredient
For making cookies
In alcoholic and non-alcoholic beverages as a flavoring
For making ice cream or as a topping
Any dessert as a sugar substitute to give banana flavor.

Ingredients

3 bananas -
200 grams of sugar -
250 ml of sugar -
Steps

The process for making banana syrup is very simple. Heat the water with the sugar over medium heat. When it begins to boil, place the banana peels in the water and a thinly sliced banana on top. Let it boil over medium-high heat for 5 minutes, then reduce the heat to low (about 20% of your stove's full power) and let it cook for another 20 minutes.
After the 20 minutes are up, strain the mixture through a fine sieve 4 or 5 times to ensure only the syrup remains. If you need to make more, add an extra banana peel and half a banana for every 100 ml of water. 

 

Pork ribs in green sauce:

 

 

Pork ribs in green sauce are a very easy recipe to make, and their flavor is truly unforgettable. The only drawback to making this delicious dish is the difficulty in obtaining the green tomatoes or tomatillos needed to make the sauce.

With fresh tomatillos or these cans of green tomatoes in brine, a touch of green chile for a spicy kick, and plenty of cilantro and onion, we can make this salsa, perfect for accompanying meats, chicken, fish, or roasted potatoes. Today, we use it in this delicious pork ribs recipe.

 

Ingredients

Serves 2
Pork ribs
700g
One or two fresh green chilies, depending on your heat tolerance
Ample fresh cilantro, a good bunch
Fresh or canned Mexican green tomatillos (drained weight)
300g
Onion   1
Garlic clove 2
Extra virgin olive oil for browning the ribs
Salt and pepper to taste

Preparation

Difficulty: Easy
Total time
1 hr
Preparation
5 min
Cooking time
55 min
To make the Mexican green salsa, use a blender. Add the drained green tomatillos, onion, cilantro, garlic, and chilies to the blender, seasoning with salt and pepper to taste. Blend until smooth, adding a little water if necessary.

Cut the ribs apart and cook them in a saucepan for 20 minutes, stirring constantly to prevent burning. When they are golden brown, add the blended green salsa and reduce the heat.

Cover the pan and let the ribs cook in the Mexican green sauce for another 30 to 35 minutes, until tender. Turn them over or stir them occasionally to prevent them from sticking to the bottom, and baste them with the sauce.

 

Tips 

To accompany the pork ribs in green sauce, we've prepared two bowls: one with more green sauce for those who want more, and the other with homemade pico de gallo, which always refreshes this type of meal. For a pre-dinner snack, we can prepare homemade guacamole and some corn tortilla chips.