DOUGH BALLS WITH GARLIC BUTTER
Serve a platter of warm dough balls with plenty of garlic butter. This easy recipe makes a great sharing-style starter for family and friends
Provided by Lulu Grimes
Categories Starter
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 621 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.9 milligram of sodium
CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP
Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu
Provided by Liberty Mendez
Categories Side dish, Snack, Starter
Time 1h15m
Yield Makes 20 - 25
Number Of Ingredients 16
Steps:
- Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
- Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
- Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
- While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
GARLIC SPINACH BALLS
When Amy Hornbuckle first tried these savory bites, she knew she found a new favorite. "They'd be a great way to get my young daughter to eat her vegetables if they were a bit lower in cholesterol," shares the Prattville, Alabama reader.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294 calories, Fat 22g fat (12g saturated fat), Cholesterol 156mg cholesterol, Sodium 625mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
GARLIC BALLS
I made these balls last night and my daughter, who doesn't eat much bread, ate 6 of these. These are great with any meal, especially Italian dishes.
Provided by maggie2006howard
Categories Breads
Time 13m
Yield 20 balls, 4-6 serving(s)
Number Of Ingredients 6
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.
MAKEOVER GARLIC SPINACH BALLS
In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC POTATO BALLS
I'VE USED this recipe since I was married, 47 years ago. Both my husband and I worked, and we liked to have hearty, hot meals when we came home in the evening. This was easy and quick to make on busy days. With the amount of potatoes used, there were never any leftovers. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a skillet, melt butter over medium heat. Add potatoes; sprinkle with garlic salt. Cook and stir for 15-18 minutes or until golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 746mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
GARLIC POTATO BALLS
Make and share this Garlic Potato Balls recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet, melt butter over medium heat.
- Add potatoes and sprinkle with garlic salt.
- Cook and stir for 15-18 minutes or until golden brown.
- Garnish with parsley.
Nutrition Facts : Calories 208.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 87.4, Carbohydrate 35.9, Fiber 5.5, Sugar 2.6, Protein 3.9
CHICKPEA GARLIC "MEAT"BALLS RECIPE BY TASTY
Here's what you need: water, small onion, garlic, chickpeas, whole wheat breadcrumbs, fresh parsley, dried oregano, salt, pepper, red pepper flakes, egg
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally.
- Add the garlic and stir until fragrant. Transfer to a blender or food processor.
- To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 52 grams, Fat 5 grams, Fiber 11 grams, Protein 15 grams, Sugar 9 grams
CAMEMBERT AND GARLIC DOUGH BALLS RECIPE BY TASTY
Here's what you need: camembert cheese, salt, dried thyme, dried rosemary, bread flour, instant dry yeast, salt, warm water, olive oil, butter, garlic, dried parsley, pomegranate seed, fresh rosemary
Provided by Ellie Holland
Categories Appetizers
Yield 20 balls
Number Of Ingredients 14
Steps:
- For the dough balls, mix together the flour, yeast, and salt in a large bowl.
- Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
- Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
- Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
- Leave to rest for 1 hour.
- On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
- Roll the dough into balls and dot around the lid to make a wreath-shape.
- Cover and leave to rest for 30 minutes.
- Pre-heat the oven to 180°C (350°F).
- Mix the butter, garlic, and parsley together and coat over the dough balls.
- Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
- Bake for 15 minutes.
- Garnish with the pomegranate seeds and rosemary sprigs.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 15 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
MAKEOVER GARLIC SPINACH BALLS RECIPE
How to make Makeover Garlic Spinach Balls Recipe
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.
- Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 dozen.
VEGAN GARLIC & HERB 'CHEESE' BALLS
Use cashew cheese to make these moreish vegan garlic & herb 'cheese' party bites. Serve any leftovers with crackers and chutney for a vegan cheeseboard
Provided by Esther Clark
Categories Canapes, Starter
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Mix the cashew cheese, walnuts, chives, garlic granules and a pinch of seasoning together in a bowl, then cover and chill for 1 hr.
- Tip the parsley into a shallow bowl and the chilli flakes or sumac into a second shallow bowl. Roll the chilled mixture into 20 small balls, then roll in the parsley or the chilli flakes, or sumac, until fully coated. Transfer the cheese balls to a tray and chill for 3 hrs, or until ready to serve. Any leftovers will keep in a jar, topped up with olive oil, for a week.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
DOUGH BALLS WITH GARLIC BUTTER RECIPE
Provided by á-6184
Number Of Ingredients 10
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.
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