Alive and Cooking
 

Beef Ball Broth

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  •  500 g beef mince 
  • 1 carrot
  • 1 stick celery 
  • 2 spring onions, finely chopped 
  • 1 clove garlic
  • 1 red onion
  • 1 basil stalk
  • 1 parsley stalk
  • 4 slices jarlsberg cheese
  • 2 eggs
  • Panko breadcrumbs
  • 4 slices bread
  • 4 tbsp Massel beef stock powder
  • Salt and pepper 
  • Extra virgin olive oil 

In a food processor, blitz the red onion, celery, carrot and garlic. Add the mince, eggs, enough breadcrumbs to bring the ingredients together and a pinch of salt. Roll the mince mixture into balls and brown in a deep pan with a good splash of oil. Dissolve the stock powder with 2.5 L water. Pour over the meatballs, add the herb stalks and simmer for 45 mins. Toast the bread, then on one side lay a piece of cheese and spring onions. Grill until golden. Serve with a bowl of beef balls and broth. 

Serves 4 - 6

Beef Ball Broth