Feijoada Balls
Ingredients
Part Preparo
Part Empanamento
Part Recheio
Process
01. In a heated skillet, add a drizzle of oil to taste and brown the bacon.
02. Add the garlic and kale and sauté.
03. Season with ground white pepper to taste. No salt is needed. Set aside.
04. In a heated skillet, add a drizzle of oil to taste and fry the calabresa sausage until slightly golden. Set aside.
PREPARATION
01. Desalt the beef jerky for 24 hours.
02. Wash the black beans and soak them in a container with part of the water (3 L) heated for approximately 4 hours.
03. Place the beef jerky in a pot with water and boil for approximately 15 minutes. Drain.
04. In a heated pressure cooker, add oil to taste and brown the paio, calabresa sausage, beef jerky, pork rib, onion, garlic, and bay leaf to taste.
05. Add the black beans with the soaking water and the remaining water (3 L) and season with ground white pepper and finger chili to taste. No salt is needed.
06. Cook for approximately 40 minutes after the pressure starts or until the beans are soft. Note: At the end of cooking, there will be 4.5 kg of feijoada. Let it cool.
07. Remove the beef jerky and pork rib from the pot and shred, removing the fat, bones, and tendons. Set aside.
08. With the help of a food processor, process the cooked beans with the broth, calabresa sausage, and paio until a paste is obtained.
09. Place the Zeelandia Salgadinhos, pork rib, shredded beef jerky, and bean paste in the mixer.
10. Mix at low speed (speed 1) for approximately 5 minutes or until homogeneous. Use a paddle attachment.
11. Divide the dough into 50g portions.
12. Shape the balls and fill each one with a slice of calabresa sausage and the sautéed kale.
13. Refrigerate for approximately 12 hours before breading.
BREADING
01. Dip the balls in breadcrumbs. Set aside.
02. With the help of a whisk, beat the eggs.
03. Mix the beaten eggs with water.
04. Moisten the balls in this mixture and coat them in breadcrumbs.
05. Fry in heated oil at 180ºC for approximately 3 minutes or until golden.
Tips
- It is necessary to thaw the balls before frying so that the filling is also heated.
Yield
110 Units of 66 g
Equipment
Mixer , Stove , Refrigerator , Fryer , Spoon , Pot , Paddle Whisk , Scale , Container , Skimmer , Skillet , Wire Whisk (Fouet) , Food Processor , Pressure Cooker
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 88 | % VD (*) |
| Carboidratos (g) | 7.0 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 513 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Feijoada Balls
Ingredients
Part Preparo
Part Empanamento
Part Recheio
How to make it
FILLING
01. In a heated skillet, add a drizzle of oil to taste and brown the bacon.
02. Add the garlic and kale and sauté.
03. Season with ground white pepper to taste. No salt is needed. Set aside.
04. In a heated skillet, add a drizzle of oil to taste and fry the calabresa sausage until slightly golden. Set aside.
PREPARATION
01. Desalt the beef jerky for 24 hours.
02. Wash the black beans and soak them in a container with part of the water (3 L) heated for approximately 4 hours.
03. Place the beef jerky in a pot with water and boil for approximately 15 minutes. Drain.
04. In a heated pressure cooker, add oil to taste and brown the paio, calabresa sausage, beef jerky, pork rib, onion, garlic, and bay leaf to taste.
05. Add the black beans with the soaking water and the remaining water (3 L) and season with ground white pepper and finger chili to taste. No salt is needed.
06. Cook for approximately 40 minutes after the pressure starts or until the beans are soft. Note: At the end of cooking, there will be 4.5 kg of feijoada. Let it cool.
07. Remove the beef jerky and pork rib from the pot and shred, removing the fat, bones, and tendons. Set aside.
08. With the help of a food processor, process the cooked beans with the broth, calabresa sausage, and paio until a paste is obtained.
09. Place the Zeelandia Salgadinhos, pork rib, shredded beef jerky, and bean paste in the mixer.
10. Mix at low speed (speed 1) for approximately 5 minutes or until homogeneous. Use a paddle attachment.
11. Divide the dough into 50g portions.
12. Shape the balls and fill each one with a slice of calabresa sausage and the sautéed kale.
13. Refrigerate for approximately 12 hours before breading.
BREADING
01. Dip the balls in breadcrumbs. Set aside.
02. With the help of a whisk, beat the eggs.
03. Mix the beaten eggs with water.
04. Moisten the balls in this mixture and coat them in breadcrumbs.
05. Fry in heated oil at 180ºC for approximately 3 minutes or until golden.
Tips
- It is necessary to thaw the balls before frying so that the filling is also heated.
Yield
110 Units of 66 g
Equipment
Mixer , Stove , Refrigerator , Fryer , Spoon , Pot , Paddle Whisk , Scale , Container , Skimmer , Skillet , Wire Whisk (Fouet) , Food Processor , Pressure Cooker
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 88 | % VD (*) |
| Carboidratos (g) | 7.0 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 513 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.