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Step by step guide to making Nestum Beef Balls

Prep time

30 mins

Cooking time

15 mins


6 persons


  • 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

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  1. Place all the ingredients listed above (except the additional NESTUM for coating and the quails’ eggs) in a roomy mixing bowl.
  2. Mix until well combined and then pinch off small balls of mixture the size of limes (around 20 g).
  3. Place the additional NESTUM for coating in a shallow bowl and roll the meatballs until well coated.
  4. 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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