Garlic Balls Recipes

GARLIC DOUGH BALLS

Steps:

• Add the water, yeast, honey, garlic granules and white flour into a mixing bowl (or stand mixer if you have one)
• If you're using a stand mixer - use a dough hook and knead on high for 5 minutes. If you don't have a stand mixer - mix and knead the ingredients by hand for 5 minutes (until it comes together to form a springy ball)
• Form the dough into a round ball - then pour a little oil into the bowl - toss the dough so it is coated in oil (do not knead further)
• Cover the bowl of dough and leave to rise in a warm place for 30 minutes
• After 30 minutes, flour a work surface using a little white flour
• Turn the dough out onto the floured surface and divide into equal-sized balls (mine were 15g each) then cover with a tea towel for 15 minutes whilst you pre-heat the oven to 190C (put a baking tray in the oven to pre-heat at the same time too)
• Once the oven is pre-heated, remove the preheated baking tray and evenly spread out the balls on the tray
• Place the dough balls in the oven to bake for 12-15 minutes (depending on how 'done' you want them)
• Whilst your dough balls are cooking, mix together butter and tsp garlic granules (this is your garlic butter)
• Once the dough balls are cooked, place in a bowl with the garlic butter and toss to coat
• Serve!

DOUGH BALLS WITH GARLIC BUTTER

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

CHEESY GARLIC DOUGH BALLS

Steps:

• Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
• Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
• Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
• Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
• Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
• Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
• For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
• Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
• Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

HONEY GARLIC MEATBALLS

Steps:

• Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
• Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
• Cook on Low for for 4 hours, stirring occasionally.

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

GARLIC BALLS

Steps:

• Preheat oven to 400°F
• Lightly oil a large cookie sheet.
• Roll out the dough on a floured counter and cut into 1" strips. Then cut crosswise 1 1/2" so you end up with a 1 x 1 1/2" square
• Butter the top with melted butter and cover with a clean kitchen towel. Let sit for 1 hour.
• Bake for 13 minutes or until golden on top.
• While balls bake, mince garlic and mash to a paste with salt, then stir together with butter, oil and onion powder and heat on stove (do not boil). Keep the butter mixture warm until the balls are done.
• Immediately after baking, place the balls in a bowl with the melted garlic butter and toss to coat the bread.
• Serve warm.

HONEY GARLIC APPETIZER MEATBALLS

Steps:

• Preheat oven to 500 degrees.
• Mix meat, bread crumbs, milk, onion, eggs,& salt.
• Shape into 1” balls.
• (the smaller, the better).
• Place balls in a single layer on glass baking dish.
• Bake for 12 – 15 minutes and drain well and set aside.
• Melt butter in a saucepan and sauté garlic until tender.
• Add ketchup, honey,& soy sauce.
• Bring to a boil, reduce heat, cover and simmer for 5 minutes.
• Add meatballs to sauce and return to a boil& simmer uncovered for 10 minutes until sauce glazes meatballs.
• These freeze exceptionally well for future party appetizers.
• Just defrost and place in crockpot on low for 4 hours.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.