Chewy beef tendon meatball recipe, served with broth
Eggs or cow tendons are used to make meatball compositions. It has a little gritty texture and a different eating feel from other foods.
The meatballs' flavor is enhanced by the addition of tetelan, or cattle tendon, to the components. It is possible to create chewy tendon meatballs when the tendons adhere to the dough.
Meatballs are created using ground meat and other
Ingredients.
- 500 grams of finely ground beef and 200 grams of cow tendon, muscle, or ankle
- Fried shallots in a tablespoonful
- 1 teaspoon fried garlic
- 12 teaspoon of baking powder
- 2 teaspoons of salt
- granulated sugar, 1 teaspoon
- 1 teaspoon of pepper
- 4 tablespoons of flour
- one egg white
- Ice cubes weighing 120 grams
How to make vein meatballs
Boil beef tendon until tender with salt. Remove and roughly chop. In another container, finely grind the meat, fried shallots, garlic, salt, pepper and sugar in a food processor. Add ice cubes, sago flour, egg whites, baking powder. Grind until all the ingredients are even.
Mix the meatball mixture and the veins that have been coarsely chopped. Stir by hand, taste correction. Boil water and turn off the stove. Round the meatball dough rather large, put it in the boiling water. Boil until the meatballs float. Lift and drain.