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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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19422060 No.19422060 [Reply] [Original]

Can we talk balls? Tell me about your balls, don't stop until you have no secrets left.
Pic related is my go to recipe. Boring but good.

>2 pointy peppers, softened
>1 big or 2 medium onions, softened
>1kg mixed minced meat
>1 tbsp salt
>yay much chives
>yay much paprika powder
>yay much turmeric
>yay much garam masala
>3 eggs
>yay much panning flower (or some blended rusks)
>200°C 20 min

>> No.19422069

>>19422060
Half bison/beef
Half pork sausage
Sautéed onions and garlic
Egg
Parmesan cheese
Mozzarella
Parsley
Italian seasoning
Salt
Pepper
Into the oven

>> No.19422111

>>19422060
>don't stop until you have no secrets left.
one time when i was 13 i shoved three or four up my ass and never saw them come back out

>> No.19422128

>>19422060
>don't stop until you have no secrets left.
ground beef
egg
breadcrumbs
grated hard cheese
garlic powder
minced onion
minced parsley
black pepper
Not sure about exact measurements, I always just eyeball it.
Make the balls at least an hour in advance, then refrigerate. They hold together in the pan better that way.

>> No.19422198

>>19422060
you forgot a splash of milk

>> No.19422302

>>19422198
woah there, are you trying to stir up some sort of controversy?

>> No.19422314

I just make nutraloaf, it's nutritious and functional.

>> No.19422344

>>19422198
milk + wheat + Bols Advocaat

3naddo

>> No.19422361
File: 253 KB, 1200x628, frikadeller_15190.jpg [View same] [iqdb] [saucenao] [google]
19422361

Any particular reason you bake them? i think they would be delicious with a sear, like with danish frikadeller

>> No.19422444

mine are a bit saggy

>> No.19422469

>>19422344
Jesus Christ.
Five word post and two different things to Google.
Stand by...
>Bols Advocaat Egg Liqueur
Egg Liqueur????
Well, I mean, well I've heard of Eggnog, I guess. OK...
>3naddo
Ohhhh... you're a namefag?
Fuck off.

>> No.19422483

>>19422060
you don't need three eggs for 1kg. I wouldn't even use 2 desu.

>> No.19422511

>>19422483
It does depend a bit on the amount of powders and other stuff you put in. One isn't enough for this.

>> No.19422914

bread, parsley, and sun dried tomatoes blended
roast onion and then garlic until sweated/toasty
parmesan, buttermilk, egg, salt, pepper, meat
mix

>> No.19422936
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19422936

I just throw in some sausage spices:
500 g half pork half beef mince
1 finely diced onion
2-3 blended sandwich slices depending on how fluffy you like them
1 egg
A hand full of chopped parsley
7 g salt
1.5 g black pepper
0.5 g white pepper
1 g paprika powder
0.5 g mace
0.5 g allspice
0.5 g ginger powder
0.25 g cardamom
0.15 g coriander

Just mix it with your hand until you have a nice binding, form 100 g balls and fry them in clarified butter.

>> No.19422955

>>19422936
Do you really measure all that out?

>> No.19423065

>>19422955
I make a batch of that seasoning mix without the salt and just measure that if i need it.