Speaker A
The meatball is bouncy and springy. Or, you may know it as "crisp," which makes the taste meaty.
Learn how to make bouncy and flavorful beef meatballs with Devina Hermawan using simple ingredients and practical steps.
Ask about this video. Answers come from its transcript only — with the timestamp, so you can check them.
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Key Takeaways
- Using baking powder and ice cubes is essential for achieving bouncy, springy meatballs.
- Removing silver skin and not using tendons results in a smooth meatball texture.
- Royco Beef Powder enhances the savory flavor of both meatballs and broth.
- Boiling choy sum separately preserves its color and prevents broth discoloration.
- Proper shaping technique prevents dough from escaping and ensures uniform meatballs.
What the video covers
- Devina Hermawan shares a recipe for smooth and bouncy beef meatballs perfect for Eid al-Adha.
- The recipe uses chuck beef, beef fat, and Royco Beef Powder for enhanced flavor without tendons.
- Key ingredients include fried garlic, fried shallots, baking powder, egg white, ice cubes, and tapioca or sago flour.
- Baking powder and ice cubes help achieve the desired springy and 'crisp' texture in the meatballs.
- The broth is made practical with beef trimmings, Royco Beef Powder, fried garlic, shallots, celery, and green onions.
- Choy sum is boiled separately to maintain its color and avoid altering the broth flavor.
- Devina demonstrates shaping techniques using spoons or hands to prevent dough from escaping.
- She recommends using Tefal Cook Eat Series cookware for cooking the broth and vegetables.
- The meatballs can be stored in the freezer and used in various dishes like Cap Cay or fried rice.
- Viewers are encouraged to follow and tag Devina on Instagram and check out Tefal and Royco products.
Chapters
- 00:00Introduction and Recipe Overview
- 00:57Ingredients and Special Seasoning
- 01:59Meat Preparation and Seasoning
- 02:37Broth Ingredients and Preparation
- 03:39Removing Silver Skin and Meat Processing
- 04:09Adding Seasonings and Baking Powder
- 05:20Adding Egg White and Ice Cubes
- 07:04Resting Dough and Preparing Cookware
- 09:10Broth Cooking and Flavoring
- 10:14Boiling Choy Sum Separately
Full Transcript — Download SRT & Markdown
Speaker A
Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making beef meatballs. Eid al-Adha is coming up, and this is the perfect menu for that.
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To make it more special, I'll use Royco Beef Powder for the meatballs. Today, we won't be using tendons for the meatballs, so they'll be smooth.
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Let's dive into the ingredients! We'll need beef. I'm using a chuck from the neck area.
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You can use other cuts, too. I'll also use beef fat or beef trimmings, but not the silver skin.
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Additionally, we'll also use fried garlic, fried shallots, baking powder, egg white, ice cubes, and tapioca or sago flour.
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For the seasoning, we have sugar, salt, pepper, and Royco Beef Powder. We'll also make the broth for the meatballs. It'll be super duper practical.
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For the broth, I'll use beef trimmings or other cuts, Royco Beef Powder, fried garlic, fried shallots, celery, and green onions.
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To complete the dish, I'll add choy sum. Let's make the meatballs now. Pat the beef dry so the recipe is more accurate every time we make it.
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It's also best not to weigh the meat while it's still frozen because it'll release water when thawed.
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Remove the silver skin first, if present, because it won't be smooth when we blend the meat in the food processor.
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Next, slice the meat. I'll add some fat or trimmings, but not silver skin. Add salt, sugar, pepper, and Royco Beef Powder.
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You can also add MSG, but I won't add more since it's already savory. Add baking powder, fried shallots, and fried garlic. We'll add the egg white, ice cubes, and flour later.
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Blend for 2 to 3 minutes until the texture looks like this. The key to bouncy meatballs is a homogenous, alkalic dough.
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That's why we add baking powder. You can also use what's locally called "air khi." Let's add the liquids, starting from egg white.
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Don't add too much egg white for meatballs or sausage because they'll expand too much when cooked.
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Moreover, the taste will be kind of eggy if you also add the yolks. Blend it again, then add the ice cubes slowly. You can also use cold water.
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The ice cubes or cold water will keep the meat from heating up due to long mixing time or the heat from the machine.
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If it's heated, the meatballs won't be as bouncy. So, we add ice cubes. Lastly, add the flour in.
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Find the complete recipe in the description box. Now, give it a taste. It'll be too salty if you fry it, so boil a tiny bit of the dough to release the salt.
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Once the taste is okay, transfer the dough to a bowl. I prefer to let it sit in the fridge for 30 minutes to 2 hours before shaping so it's easier to shape.
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While we wait, let's prepare the broth. Boil water for the broth and another one in a small pot for the veggies.
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Here, I'm using the newest products from Tefal, Tefal Cook Eat Series. Tefal Cook Eat Series is the first premium stainless steel cookware from Tefal.
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It consists of a stew pot, a saucepan, and a fry pan. The fry pan is available in 20 cm and 24 cm.
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It's equipped with Thermosignal and titanium coating. The handle is sturdy, suitable for daily cooking.
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It's oven-safe, too. Add the trimmings in. You can use other cuts or other types of meat.
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But, if you're using oxtails, ribs, or bones, boil it first and throw away the first broth.
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Use the second broth so it's not murky. To add aroma, grind the fried garlic and fried shallots. You can use a blender or a stone bowl.
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Add that into the broth. Once the water boils, add Royco Special Beef Powder to make it more savory.
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Moms, don't worry! This beef powder is made from selected beef bones and quality spices.
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Your food is guaranteed to become more delicious. Other than Royco Beef Powder, another one of my go-to when cooking is Royco Oyster Sauce.
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It'll make our homemade foods taste like restaurant dishes. One flavor enhancer for dishes like sautéed water spinach, shrimp with oyster sauce, seafood with Padang sauce, etc.
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Season the broth with salt, sugar, and pepper. Now, slice and boil the choy sum.
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I don't boil it in the broth. The beef aroma isn't suitable, and the choy sum may color the broth green.
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Look. After boiling the choy sum, the water turns green. That's why we boil it separately.
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Okay! The broth, veggies, and condiments are done. Remove the meatballs from the fridge and let's shape it.
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To shape, you can use two spoons like this or your hands. If using hands, use a squeezing motion like this. The fingers shouldn't be stretched open.
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They should be tightly closed like this. If it's stretched open, the dough will escape.
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Prepare a spoon dipped in water so the dough doesn't stick, then shape it like this by pressing the dough.
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If it's not smooth enough, just start over. Scoop the meatball with the wet spoon and add it into the hot water.
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Don't use boiling water. The dough contains egg, so it may expand too quickly and change the texture.
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Now, wait until all the meatballs float, which means they're cooked. Set them aside or add into the broth directly.
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The meatball is bouncy and springy. Or, you may know it as "crisp," which makes the taste meaty.
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It's also fragrant and flavorful, so it doesn't taste flat. You can also stock these meatballs in the freezer.
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You can make Cap Cay, mixed rice, fried rice, etc. The ingredients for this dish are simple, but the step-by-step is important to get the bouncy texture.
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That's my recipe for Eid al-Adha menu you can make at home. Don't forget to keep Royco in stock at home to make it fun while cooking with Tefal, making your food more delicious.
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For more info, visit Tefal and Royco's social media and get the Tefal Cook Eat Series from Tefal's Official Store.
Speaker A
If you recook this dish, tag @devinahermawan and @devispantry on Instagram. Like, subscribe, share, and comment below. Stay tuned and see you in the next video!
Topics:beef meatballsbouncy meatballsDevina HermawanRoyco Beef PowderEid al-Adha recipeIndonesian meatballsTefal Cook Eat Seriesmeatball brothchoy sumhomemade meatballs
