Thursday, May 22, 2008

beef meatballs coated with oatmeal

Beef Meatballs coated with oatmeal
I have remaining meat mixture of the beef spring rolls, well, I honestly run out of wrapper so the next thing in mind was meatballs. Coating it with oatmeal before frying adds fibers to the dish, not only that it protects the meat from burning outside and uncooked inside, it protects you from oil splashing from the pan. It also adds texture to the dish, crisp on the outside and soft inside.
¼ Kg. ground beef
1 red pepper (chopped finely)
1 large onion (chopped finely)
3 cloves garlic (chopped finely)
2 Tablespoons flour
1 egg
4 teaspoons soy sauce
Salt and pepper
Oil for deep frying
Mix all the ingredients in a bowl and chill in the refrigerator for 30 minutes. This allows the flavors to blend.
Form meat into small balls, 1 teaspoon / ball. Roll it on a plate of oatmeal. Deep-fry until golden brown. Drain on kitchen paper.
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