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---
title: Jordanese Meatball
date: 2022-04-18
preptime: 20
cooktime: 270
serves: 1
tags:
- meal
- hot
ingredients:
- label: Minced meat
ratio: 1
amount: 150
unit: grams
- label: Egg
ratio: 0.05
amount: 7.5
unit: grams
- label: Garlic
- label: Onion
- label: Salt
ratio: 0.012
amount: 18
unit: grams
- label: Black Pepper
ratio: 0.004
amount: 1
unit: grams
- label: Nutmeg
ratio: 0.002
amount: 0.5
unit: grams
- label: Panko
ratio: 0.08
amount: 12
unit: grams
- label: Cayenne Pepper
ratio: 0.002
amount: 0.5
unit: grams
stages:
- label: Pre-cook
steps:
- Sweat the garlic and onion
- Set the garlic and onion aside to cool off
- label: Shaping
steps:
- Toss all the other ingredients into a mixing bowl
- Mix together
- Add the cool onion and garlic
- Mix together
- Form the meat into balls
- Cover the meatballs in panko
- label: Cooking
steps:
- Fry the meatballs to ensure a crust forms outside of it (10 min)
- Fill a dutch oven with enough (meat) stock to almost fully submerge the
meatballs
- Let the stock thicken up slightly
- Put in the meatballs, making sure they are submerged.
- Cook the meatballs slowly until completely cooked through.
---
A slowly stewed meatball.
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