Garlic Balls Recipes

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.

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!

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 SPINACH BALLS

Steps:

• In a large bowl, combine the first nine ingredients. Stir in spinach until blended. Roll into 1-in. balls. Place in a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown.

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.

AL'S AWARD-WINNING GARLIC CHEESE BALL

Steps:

• Open cream cheese and cheddar cheese placing them into large mixing bowl. On cutting board, finely chop green onions and place them in mixing bowl with cheeses. Do the same with the sliced beef. Beef and green onions may be finely chopped with a small food processor. Using a garlic press, mince garlic and place into mixing bowl.
• Wait until cheeses have become soft; about 1 hour. Add lemon juice and Worcestershire sauce. Using your hands (this will be messy), thoroughly mix all ingredients in the bowl. When all ingredients are mixed well, place cheese ball on piece of foil. Roughly shape into ball with hands. Wash cheese ball stuff off of hands with warm water. With wet hands, smooth cheese ball into desired shape.
• Place cheese ball into sealed plastic container and refrigerate overnight. (Or just refrigerate without placing into a sealed container and everything in your refrigerator will smell like garlic for about a week).
• Take out of 'fridge about an hour before serving. Serve with your favorite crackers.

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.