Ah, yes. Beef Cheese Ball!
No matter the occasion, whether it is to celebrate a co-worker getting promoted, having a small get together with your closest friends or even just chilling alone by your own room and unwinding, whipping up a serving of Beef Cheese Balls will never be out of place, or even out of anyone’s appetite!
They are that good!
Although not as healthy as you would want them to be. Beef Cheese Balls still provide a flavour that just sits well and comfortable with you.
It makes you yearn back to your childhood days when your mother would cook up some meatballs. With cheese on them and you and your siblings would scoop up as much as you can in fear of not getting enough.
The competition, scolding and eventual satisfaction that you got from eating your mother’s rendition of the classic Beef Cheese Balls makes you feel nostalgic.
Enough sentiments! Let’s relive the yesteryears by whipping up some Beef Cheese Balls for you to enjoy.
Cheese Ball Recipes – Recreating the Classic: Dried Beef Cheese Ball!
Before we begin, let us prepare the following ingredients:
- Cream Cheese – eight ounces should be enough. For those of you who may be lactose intolerant or if you have someone who is going to eat your Dried Beef Cheese Balls who may be lactose intolerant. It is advisable that you look for a nut-based or soy-based versions of cream cheese. Although the sort might be rather uncommon or inaccessible depending on where you reside. But if anything, dairy cream cheese does not contain a lot of lactose and should be safe in small amounts for those who might be lactose intolerant
- Dried beef – three ounces. Make sure that the dried beef is fresh.
- Green onions – two bulbs, freshly chopped
- Onion salt – a quarter of a teaspoon should suffice. However, feel free to reduce the amounts by adding a pinch or so. Should you wish to reduce your sodium intake.
- Monosodium Glutamate – one and one quarter’s worth should do. But if you are prescribed to reduce or eliminate any and all forms of consuming monosodium glutamate. You can omit this ingredient from your Dried Beef Cheese Balls and substitute it with natural herbs. Spices that you have lying around the kitchen. Black peppers and Cayenne pepper should do the trick
- Worcestershire Sauce – one tablespoon should be enough. Feel free to substitute this with oyster sauce or even soy sauce if you are not well suited to Worcestershire or have run out of it. Either way, the taste may differ but the deliciousness will still be there.
Did you know you can cook deer meat? Read it here.
How to cook your Dried Beef Cheese Ball:
Get a bowl, preferably medium in size, mix the dried beef, chopped onions and cream cheese.
With the contents in the bowl, make sure to stir and combine them well to a blend
Then get your monosodium glutamate, onion salt and Worcestershire sauce. Season the mixture and blend them well. Ensuring that the sauce and seasoning is evenly distributed along the dried beef, chopped onions and cream cheese.
Form the meat mix into balls, the sizes of which would vary depending on your preference.
If you wish to cook the Dried Beef Cheese Balls for another time. You can refrigerate them for later.
But if you wish to cook them immediately, prepare a pan or wok and put some cooking oil, just enough to have the Dried Beef Cheese Balls submerge halfway when placed in the pan or wok.
Preheat the pan with medium to low heat and wait until smoke emanates from the pan.
Carefully place the Dried Beef Cheese Balls into the pan and fry them accordingly. Make sure to rotate them every once in a while to evenly cook them on all sides. Continue to let them cook until they turn a light brown hue or golden brown. Avoid overcooking your Dried Beef Cheese Balls as they may end up tasting bitter and unpalatable due to the burnt meat.
Get a medium sized or large sized baking pan and place some paper towels onto them. Place the cooked Dried Beef Cheese Balls into the baking pan to drain them of the excess oils that may have seeped within the meat.
This is to ensure that the Dried Beef Cheese Balls retain their crispiness for the excess oils that reside within the meat will inevitably make the meat balls soggy and unpalatable to the taste. Alternatively, you can use a strainer placed above the sink to drain the oils.
Let the meat drain the oil out for about five to ten minutes.
After the Dried Beef Cheese Balls have been drained out of their oils, serve with gravy, ketchup or soy sauce. Enjoy!
Beef Cheese Balls have so many iterations as a meal that it is quite hard to choose the best kind out there, but the Dried Beef Cheese Balls that we have discussed above should give justice to the higher hierarchies that may be available out there.
With the onion salt and Worcestershire sauce to augment, complement and enhance the sweet and delectable flavour of cream cheese all blended and mixed with the dried beef, the amalgamation of all the aforementioned ingredients will be able to produce an all-too familiar flavour; the kind that makes one become nostalgic and reminisce about the dishes from the past.
Whether it is being cooked at a four-star Michelin restaurant or in your local restaurant, beef cheese balls are a staple that everyone should have the privilege of being able to eat.
From having vegetables grounded and blended to a pulp and melded alongside the beef meat and rolled up into balls, then tossed into boiling oil, to having it served in front of you with your favourite sauce of choice, you can enjoy many kinds of Beef Cheese Balls, and the Dried Beef Cheese Balls, too!
If you want to cook a turkey the best way, read my article about it.