Ingredients
- 1 pound 2 ounces (500g) lean ground beef (beef mince)
- 1 tablespoon finely chopped fresh basil
- 2 finely chopped garlic cloves
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons water
Optional, to Serve
- Tomato dipping sauce (optional, as needed, to serve)
- Salad leaves (optional, as needed, to serve)
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs
- Instant-read food thermometer
- Steamer with lid with a basket or rack
- Heatproof dish shallow and small enough to fit inside the covered steamer
Method
- Put the ground beef, basil, garlic, salt, black pepper and 1 tablespoon of the olive oil in a large mixing bowl.
- Mix gently with your hands until everything is evenly combined, then shape the mixture into about 40 small meatballs.
- Fit a steamer basket or steaming rack inside a pot with a lid. Add enough water to simmer below the rack without touching the heatproof dish. Bring the water to a gentle simmer.
- Set a shallow heatproof dish that fits inside the covered pot securely on the steamer basket or rack.
- Add the 3 tablespoons water and remaining 1 tablespoon olive oil to the dish.
- Arrange the meatballs in a single layer in the dish. Cover the pot with its lid and steam for 15 minutes. Cook in batches if the meatballs do not fit in one layer.
- Flip the meatballs, cover the pot again and steam for about 15 more minutes, or until the centers reach 160°F (71°C). Check the water level and add hot water to the pot if needed, keeping it below the dish.
- Serve hot with tomato dipping sauce and/or salad leaves if you like.
Notes
- Don't rely on the color of ground beef to decide whether it's safely cooked. Check one of the larger meatballs with a food thermometer and make sure the center has reached 160°F (71°C).
- Keep cooked meatballs refrigerated and use them within 3 to 4 days. Reheat leftovers to 165°F (74°C).
- Ground beef should reach 160°F/71°C, cooked ground-beef leftovers can be refrigerated for 3 to 4 days and leftovers should be reheated to 165°F/74°C.