Avoid Cross Contamination
Always wash your hands with soap and water before and after handling raw meat. Also be sure to wash any surfaces, utensils and dishes the raw meat came into contact with to avoid ingesting any harmful organisms.
Use separate dishes and utensils for handling raw meat and use clean utensils and plates when switching between raw and cooked meat. That means you need to have a separate spoon or spatula on hand for the final stirring of your chilli or pasta sauce. Using the one you originally broke up that pound of raw beef with could contaminate your finished dish and make people sick.
Learn
- The secret to making moist meatballs
- How to prep peppers and broccoli
- The best way to mix meatballs
- How to portion out meatballs
- How to make a dipping sauce
Steps
- Read through the recipe and assemble the ingredients
- Wash hands and tie back hair
- Start cook along video and prepare the recipe
Asian Inspired Big Batch Meatballs with Broccoli and Peppers
Ingredients
- 2 slices white bread
- 1/2 cup milk
- 1 small head of broccoli, cut into small florets
- 1 red pepper, cut into 1/2-inch strips
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 lb lean ground beef
- 5 green onions, thinly sliced
- 2 Tbsp five spice powder
- 4 Tbsp minced ginger
- 3 cloves garlic, minced
- 3 Tbsp soya sauce
- 1/2 cup fresh cilantro
- 1/4 cup toasted sesame seeds
- Hoisin dipping sauce
Instructions
- Tear the bread into pieces and combine with milk in a bowl; let stand to soak. Meanwhile, toss the broccoli and peppers with canola oil, salt and pepper and distribute evenly over a 16 x 11-inch foil-lined rimmed baking sheet.
- In a large bowl combine the bread and milk mixture, ground beef, onions, five spice powder, ginger, garlic and soya sauce. Scoop 2 heaping tablespoons of ground beef mixture and roll into meatballs. Set aside.
- Combine the cilantro and sesame seeds on another baking sheet or large plate. Roll each meatball in the cilantro and sesame seed mixture to coat. Place the meatballs onto foil-lined rimmed baking sheet pans, 20 on the one sheet pan with the veggies, and 20 on the other sheet pan (no veggies).
- Bake in 400˚F (200˚C) oven for 10 minutes; turn each meatball and bake for another 10 to 12 minutes, until veggies are tender and meatballs are cooked through, testing that a digital instant-read thermometer reads 160˚F (71˚C) when inserted into several meatballs. Transfer the meatballs with veggies tray into a serving dish. Serve with the meatballs and vegetables with the Hoisin Dipping Sauce.
- Allow other meatballs to cool. Transfer meatballs to a container, seal and refrigerate for up to 3 days or freeze for up to 3 months.
Hoisin Sauce
- Combine 1/3 cup (75 mL) EACH hoisin sauce and mayonnaise with 1 Tbsp (15 ML) sambal oelek and 1 tsp (5 mL) sesame oil.
Download: Recipe with Grocery List for Big Batch Beef
For more information on ground beef download the Ground Beef Toolkit or order your own binder edition.
For more recipe ideas check out
Learn to Cook: Italian Stromboli