Deep-Fried Beef Meatballs

Crispy Outside • Juicy & Cooked Through Inside

Ingredients

• 500 g beef mince
• 1 small onion, very finely grated
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 egg
• ½ cup breadcrumbs
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp BlixSam Pep ’n Zest
• 1½ tsp BlixSam Arm Maat
• ½ tsp black pepper
• Salt if needed
• Oil for deep frying

Method

1. Add the beef mince, onion, garlic, parsley, egg, breadcrumbs, Worcestershire sauce and Dijon mustard to a large bowl.
2. Add the BlixSam Pep ’n Zest and BlixSam Arm Maat.
3. Mix gently until everything is evenly combined. Avoid overworking the mince, as this can make the meatballs dense.
4. Shape into meatballs of approximately 30–35 g each. Keep them fairly small so the centres cook properly before the outside becomes too dark.
5. Heat the deep-frying oil to 175–180°C.
6. Carefully lower the meatballs into the oil in small batches. Don’t overcrowd the fryer.
7. Deep-fry for approximately 8–10 minutes, turning if necessary, until deeply golden and crispy.
8. Check that the centre of the meatballs reaches at least 71°C. This is especially important with minced beef—the meatballs should be cooked through rather than medium-rare.
9. Remove and drain on paper towel. Rest for 2–3 minutes before serving.