19 September, 2015
Cheesy Beef Balls
Cheesy Beef Balls
Serves: 4
Ingredients:
- 500g heart smart beef mince
- 125g cream cheese
- 1 rasher bacon, rind removed
- 4 mushrooms
- 2 cloves garlic
- 1 tablespoon corn flour
- 1 teaspoon onion flakes
- 1/2 cup plain flour
- 2 eggs
- 1 tablespoon milk
- 1 cup Panko breadcrumbs
Method:
- Melt your cream cheese in the microwave for 40 seconds to soften
- Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
- Add in the cream cheese, corn flour and onion flakes and process until just combined
- Place the mixture in a small container and place in the freezer while you continue with the recipe
- Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal portions
- Get 3 mixing bowls to prepare your crumbing station
- In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
- In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
- In the third mixing bowl place your panko breadcrumbs
- To construct your Cheesy Beef Balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands. Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
- Coat your hands with the flour and take one of the 8 portions of the beef mince and use your hands to flatten the mince out to about 3/4cm thick
- Place one of the filling balls in the middle of the flattened mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
- Once you are happy with your evenly shaped ball, roll in the first seasoned flour bowl and ensure well coated.
- Then place the ball on a fork and lower into the egg wash rolling the ball to ensure well coated (only use your fork to do this or you will end up with a big mess)
- Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the ball in the panko crumbs until well coated, remove and set aside
- Repeat the process with the seven remaining portions of mince
- To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour
- Serve with your choice of side dishes.
Recipe Notes:
- Keep covered in the fridge no longer than 3 days
- The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
- The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.