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Blend all ingredients well except thickn’up. Then add thickn’up and continue blending. Let the mixture rest for at least 30 minutes. Use an ice cream scoop of suitable size to portion balls onto a baking tray lined with parchment paper. Bake in combi mode with 60% steam and 40% heat at 105°C (221°F) for about 8-10 minutes. Reduce fan speed so the meatballs don’t fly around.
If using silicone molds, use only 1 dl thickn’up. Mix well and pour into the molds. Bake as above.
2 kg beef purée
1.5 l whole eggs
1.75 dl broth
2 tbsp salt
2 tsp black or white pepper
1.5 dl onion powder
3 tbsp collorit
1 jar thickn’up
Energy kcal: 149.41
Protein (g): 10.54
Fat (g): 8.35
Carbohydrates (g): 7.86
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