Tag: burger

Easy Canarian Meatballs

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Canarian Recipes: Albóndigas Canarias Fáciles

The ultimate recipe for making the best homemade meatballs, a traditional dish with soft and appetizing meatballs with a rich homemade tomato sauce.

Ingredients

  • 1.5 kg of ground beef
  • 1 egg
  • 2 tbsp breadcrumbs
  • 1 large onion
  • 2 cloves of garlic
  • 4 ripe tomatoes (or can)
  • Splash of brandy, optional
  • Sweet paprika
  • Flour to coat
  • Olive oil
  • Salt and black pepper

Instructions

  1. Mix the meat in a bowl with the whole egg, salt to taste, ground black pepper and breadcrumbs.
  2. Set aside for half an hour before shaping them.
  3. Roll them in flour, seasoned if you wish and sear them in oil.
  4. They should remain pink on the inside.
  5. In the same oil add the julienned onion, tomatoes, chopped and the garlic in pieces.
  6. Over medium heat continue frying until the sauce thickens a little.
  7. Blend or thicken a little if needed.
  8. Mix the sauce well with the meatballs and add the splash of brandy and sweet paprika
  9. Cook for about five minutes on low heat.

 

 

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy

Granny’s Beef Rissoles

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Easy recipe for beef rissoles that works equally as well as part of a Summer BBQ or in Winter with mashed potato, cheese and homemade gravy.

Ingredients

  • 500g quality ground beef (or beef and pork)
  • 100-150g grated cheese to dress, optional
  • 2/3 medium onion, chopped, sautéed in butter
  • 1/3 medium onion, chopped fine
  • 1 clove garlic (minced)
  • 1 egg, beaten, yolk optional
  • 1 tablespoon Worcestershire sauce (or eg BBQ)
  • Splash or 2 red wine, optional
  • 1 teaspoon dried herbs, optional
  • Fresh herbs, to dress, optional
  • Salt and black pepper (to taste)
  • Vegetable oil (for searing)

If serving with mash

  • 500 ml water
  • 1 stock cube
  • 3-4 tsp cornflour

Instructions

  1. Preheat Oven to 200°C, 390°F (Air Fryer 180°C, 360°F)
  2. Line a baking tray with tin foil and add enough oil to just cover the bottom.
  3. In a large mixing bowl, combine the ground beef, chilled sauteed onion, chopped onion, minced garlic, beaten egg, sauce, herbs, salt and pepper.
  4. Mix gently with your COLD hands or a spoon – don’t overmix.
  5. Divide the mixture into equal portions and firmly shape them into balls then flatten a little, about 1-inch thick.
  6. Place the shaped rissoles quickly into the preheated oven and bake for 5 to 10 minutes. This will depend on how quickly your oven loses heat and the size of your rissoles.
  7. When they start to crisp, quickly turn, drizzle with wine if using, and return to the oven for a further 5 to 10 minutes.
  8. Spoon the juice over the rissoles, a turkey baster is great, dress with cheese, fresh herbs if using.
  9. Return to the oven. Lower Oven to 180°C, 360°F (Air Fryer 160°C, 320°F)
  10. Bake for 15 to 30 minutes, a question of personal “doneness”.


Tip: Cover with tin foil if you don´t like crispy outsides.

Gravy if making

  1. Dissolve the stock cube in water and bring to the boil.
  2. Lower the heat and slowly add half the cornflour, stirring until thickened.
  3. Add the juices from the rissoles and any cornflour needed to thicken further.