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Crispy Ground Beef Nuggets That Will Steal the Show

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Learn how to make delicious ground beef nuggets. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (85% lean works best for juicy nuggets)
  • 1/2 cup breadcrumbs (panko for extra crunch, or regular if you prefer)
  • 1/4 cup finely chopped onion (the kind that makes the kitchen smell like home)
  • 2 cloves garlic, minced
  • 1 large egg (to bind it all together, like Mama Lu’s biscuit dough)
  • 1/4 cup whole milk (or buttermilk for a tangier bite)
  • 1 teaspoon Worcestershire sauce (a little depth of flavor goes a long way)
  • 1 teaspoon smoked paprika (for a subtle smoky warmth)
  • 1/2 teaspoon salt (adjust to taste, but don’t be shy)
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (or olive oil for a lighter touch)

Substitution Tips: If you don’t have Worcestershire sauce, a splash of soy sauce works well too. For breadcrumbs, crushed crackers or even oats can stand in if you’re out. And if you’re after gluten-free, just swap the breadcrumbs with a gluten-free variety or ground nuts.

Instructions

  1. Start by preheating your oil in a deep skillet or frying pan over medium heat. You want enough oil to cover about half the height of the nuggets for even frying—around 1 to 1.5 inches deep.
  2. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, smoked paprika, salt, and pepper. Use your hands to mix gently but thoroughly—just like Mama Lu teaching me to knead biscuit dough, you want everything to come together without overworking the meat.
  3. Once mixed, shape the mixture into small, bite-sized nuggets—about 1 to 1.5 inches across. If the mixture feels too wet, add a little more breadcrumbs; if too dry, a splash of milk will help.
  4. Carefully place the nuggets into the hot oil, making sure not to overcrowd the pan. Fry them in batches if needed. Cook for 3 to 4 minutes on each side, or until they’re golden brown and cooked through. You’ll know they’re ready when the outside is crisp and the internal temperature hits 160°F.
  5. Remove the nuggets with a slotted spoon and drain on a paper towel-lined plate. This helps keep them from getting soggy and keeps that crunch just right.
  6. Serve warm, straight off the skillet, or let them cool for later. I’ve found they hold their charm even after a little time to rest.

“Cooking isn’t about perfection—it’s about the memories you make along the way.” I remember Mama Lu’s quiet voice reminding me that the love we put in always comes through in the flavor.

Find it online: https://claracooking.com/ground-beef-nuggets/