Bullets, a classic meatball dish, is a perfect combination of flavor and comfort. Here’s how you can make this delicious meal at home.
Ingredients
- ground beef
- flour
- salt and pepper to taste
Cooking Method
- Mix together ground beef with salt and pepper and enough flour to hold meat together.
- Roll into meat balls. Roll meat balls in more flour to coat. Drop meat balls into boiling water and cook. It will make its own gravy.
- Serve over rice or mashed potatoes. May add more seasoning to taste as these are very bland.
Calorie: 500
Total cooking time:1 hour
Difficulty level: Easy
The Tale of the Tasty Bullets
One fine day, I found myself in the throes of culinary inspiration, ready to take on a challenge that would put my ground beef, flour, and salt to good use. With a twinkle in my eye and a rumble in my stomach, I was about to embark on a journey of legendary proportions: making Bullets. Yep, you heard that right, I was preparing to cook up a storm with some meaty Bullets. No, not the kind that go in a gun, but the type that explodes with flavor in your mouth!
Ground Beef, Flour, and Salt: The Holy Trinity
Let’s start with the basics: ground beef, flour, and salt. Now, I don’t know about you, but the sight of raw ground beef usually makes me think of a mud wrestling match. But this time, I was determined to transform this meaty mush into something more… elegant.
After reaching into my spice cupboard and making my selection (salt and pepper), I began to mix it all together. The feeling was something akin to making sandcastles on the beach, only this time, the sand was edible and tasted like beef.
Rolling Meatballs: The Fun Continues
Next, it was time to shape this beefy, salty, peppery concoction into meatballs. Now, I’m no professional meatball roller, but I do like to think I have a certain knack for it. The trick is to avoid squishing the meat too hard, or you’ll end up with more of a meat pancake. And trust me, a meat pancake does not sit nearly as well on a bed of rice or mashed potatoes.
As I rolled out the meatballs, I couldn’t help but be reminded of my play-doh days. Who knew that my childhood obsession with play-dough would come in so handy with my adult cooking escapades?
Flour Power: The Coating Process
Once my meatballs were rolled to perfection, I proceeded to roll them in flour. It was like a winter wonderland, but instead of snowflakes, we had meatballs. The flour coating is essential to give these Bullets their signature crust, and also to ensure that you don’t end up with a pot full of beefy water when they hit the boil.
Boiling and Serving: The Home Stretch
With the meatballs floured and ready, it was time to plop them into a pot of boiling water. As I watched them bob around like tiny edible buoys, I knew I was close to the end of this meaty saga.
After boiling, the Bullets were ready to be served over rice or mashed potatoes. The beauty of this dish is in its simplicity. However, if you’re one of those people who believe that “bland is boring”, feel free to add a bit more seasoning to taste.
The Aftermath
And there you have it, folks. A simple, fun, and slightly messy journey from ground beef to Bullets. I must admit, the kitchen looked like a flour bomb had hit it. But hey, in the words of a wise man, “A clean kitchen is a sign of a wasted life.” And I, for one, am not about to waste my life away!
So the next time you find yourself with ground beef, flour, and salt, remember: you too can make Bullets. Just don’t forget to invite me over to taste!
