Moist And Fluffy Quark Balls Recipes

GERMAN QUARK BALLS (QUARKBäLLCHEN)

Steps:

• Add flour and yeast to a medium sized mixing bowl and whisk until combined.
• Add sugar, vanilla sugar, salt, zest (if using), egg, room temperature butter, and Quark to the bowl of a stand mixer. Using the bread hook attachment, mix on low until a dough forms. Then mix on high for 5 minutes until the dough is smooth.
• Cover the mixing bowl with a towel and leave in a warm place to rise until it has doubled in size.
• Add oil to a saucepan and heat to 175C.
• Using the dough hook, briefly mix the dough once more on low.
• Portion the dough into 25 balls and drop them one by one into the hot oil. When they're golden brown, take out of the oil and place on a paper towel.
• When you can comfortably touch the Quark balls, roll them in the sugar (or sugar/cinnamon or sugar/speculaas spice mixture).

MOIST AND FLUFFY QUARK BALLS

Steps:

• For the Quarkballs, first beat the eggs with the sugar, the pulp of the vanilla pod, lemon zest and a pinch of salt until foamy.
• Mix the baking powder and starch with the flour and stir into the egg-sugar mixture.
• Finally, add the Greek yoghurt and mix everything into a smooth, sticky batter (see picture). Then let the dough swell for 10 minutes.
• In the meantime, heat the oil in a deep fryer or a pot to 340 F (170 °C). It's important that the fat always has a constant temperature of 340 F (170°C), so I recommend using a thermometer.
• Mix the sugar with the cinnamon in a bowl and put aside.
• Form small dough balls with 2 tablespoons (or with a cookie scoop) **** (see picture) and put them into the hot fat. Do not make the balls too big, as they will still rise during frying and should be baked through in a few minutes. Turn the balls a little bit from time to time so that they brown on all sides.
• As soon as the quark balls are floating on the surface (after about 3 minutes), remove the pastry from the fat with a skimmer and let it drip off on a grid or kitchen paper.
• Roll the quark balls still warm in the cinnamon and sugar mixture - done! It is best to enjoy the quark balls still warm, that's how they taste best!

LIGHT AND FLUFFY MEATBALLS

Steps:

• Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
• Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
• Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.