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NESTUM® BEEF BALLS
NESTUM
Step by step guide to making Nestum Beef Balls
Prep time
30 mins
Cooking time
15 mins
Serves
6 persons
Ingredients
- 300 g minced beef
- 50 g NESTUM All Family Cereal
- ½ tsp ground white pepper
- ½ tsp salt
- 2 cloves garlic, finely chopped
- 1 cm ginger, finely chopped
- 1 Tbsp MAGGI oyster saucer
- ½ small onion (40 g), finely chopped
- 40 g spring onion, finely sliced
- 40 g celery leaves (daun sup), finely chopped
- 1 egg, beaten
- Additional 50 g NESTUM (for coating)
- 2 Tbsp oil
Optional: 24 quails’ eggs – hard-boiled and shelled. To serve: ½ cup MAGGI chilli sauce
Directions
- Place all the ingredients listed above (except the additional NESTUM for coating and the quails’ eggs) in a roomy mixing bowl.
- Mix until well combined and then pinch off small balls of mixture the size of limes (around 20 g).
- Place the additional NESTUM for coating in a shallow bowl and roll the meatballs until well coated.
- Lay meatballs on a tray lined with baking paper and lightly drizzle them with oil before baking in a preheated oven 200 C for about 15 minutes. If wished, you can place a little “surprise” in the centre of each meatball. To do so, flatten each ball and place a boiled quail’s egg in the middle. Enclose the egg with the meat patty and roll in NESTUM. Finish as above by baking in a hot oven. Serve hot, with MAGGI chilli sauce.
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