What is Vein Meatballs?
How to make tendon beef meatballs - vein meatballs are one of the creations of beef meatballs that have a coarser texture as well as more savory. compared to beef meatballs that are smooth and smooth, many people prefer meatballs with veins because they taste better.
Steps for Making Vein Meatballs?
How to make muscle meatballs: blender the minced beef with garlic, egg whites, ice cubes, salt, pepper, and sugar. after the meat is smooth, mix it with the chopped veins and sago flour. heat about 1.5 liters of water, then round the meatball dough with your hands or two tablespoons. other items•
What Are Meatballs Made Of?
Not only using ground beef, many meatballs also use sliced veins or tendons and coarsely ground beef. According to this meatball fan, coarsely sliced veins will add a savory, chewy, and 'challenging' taste that will be even more delicious when eaten.
What Beef Is Used For Utensil Meatballs?
Tetelan is meat attached to the bone. Generally, this attached meat has a composition of muscle fibers and a chewy texture so it is very suitable to be processed into tendon meatballs.
Ingredient
- 300 gr beef (look for the one with veins, I use sengkel)
- 200 gr chicken thighs
- 1 egg
- 200 gr ice cubes
- 2 tbsp fried garlic
- 1 tbsp fried red onion
- 80 gr sago flour
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp mushroom stock
- 1 tsp baking powder
Method
- Puree all ingredients then form rounds then boil until they float..
- Put all the spices into the broth (it's even better if you use leg bone broth)
- Let it simmer until the spices are absorbed..
- Serve with accompaniments..
Solo Meatball-Style Soup Seasoning (Kurleb For 5 Ltr)
- 3 tablespoons finely fried garlic
- 5 pcs roasted hazelnut puree
- 3 stalks lemongrass geprek
- 2 tsp ground pepper
- 2 tsp salt
- 2 tsp mushroom stock
- 1 tsp flavoring (optional)
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