Fried Beef Bread
Description
These Fried Beef Bread patties are a delightful fusion of comfort food, combining the richness of ground beef with the spongy texture of soaked bread crumbs. Inspired by Japanese katsu-style preparations, these patties offer a hearty, protein-packed satisfaction that is both aromatic and deeply flavorful. The addition of finely grated onion and egg creates a moist interior, while pan-frying in vegetable oil delivers a golden, crispy crust. Perfect for a quick weeknight dinner or as an appetizer, they pair wonderfully with a simple side salad or steamed rice. Simple to make with pantry staples, this recipe brings a homemade touch to your table without requiring complex techniques.Ingredients
Directions
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Combine the ground beef, finely grated or chopped onion, egg, and dried bread crumbs in a large mixing bowl.
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Season the mixture with salt and white pepper to taste, then mix thoroughly until well combined.
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Form the mixture into 30 walnut-sized meatballs or patties.
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Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
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Saut&# 195;© the meatballs in two batches, ensuring they are browned on all sides and cooked through, which takes approximately ten minutes per batch.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1192.8kcal
- % Daily Value *
- Total Fat 108.8g168%
- Saturated Fat 18.2g91%
- Cholesterol 39.0mg13%
- Sodium 163.5mg7%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 7.8g32%
- Sugars 3.0g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestions: These meatballs can be served alone as cocktail snacks or as part of a main meal. They pair well with mashed potatoes and lingonberry jam, or with steamed rice and a side salad for a Japanese-inspired twist.
Gravy Variation: For a brown gravy version, fry the meatballs in four batches. After each of the first three batches, add 3-4 tbsp of water to the skillet, stir, and pour the water into a separate vessel. After the fourth batch, sprinkle 1-2 tbsp all-purpose flour over the skillet, stir, add 3-4 tbsp cream, stir, add the reserved water, stir, add some Japanese soy sauce, stir, and bring to a slow boil. Return the fried meatballs to the skillet and heat for a few minutes until warmed through.
White Sauce Option: For a Swedish-style white sauce, you can prepare a separate creamy sauce using cream and stock, then toss the cooked meatballs in it before serving.
