Because Omnidyne and Spicy Al’s Tuna is dedicated to keeping you in top performance to win at all cost, we are proud to extend our thanks by sharing a wonderful recipe with you. Remember choose Omnidyne!
DIY Battleframe Swedish Jetballs:
Ingredients:
2 slices fresh or slightly stale white bread. Try not to get the moldy stuff.
4 burger buns
¼ cup milk from a random animal.
3 tablespoons butter
½ cup finely chopped onion
A bullet shell casing pinch of salt
1 & ½ pounds of MEAT
2 large egg yolks from a bird
½ teaspoon black pepper or Al’s spicy spice
¼ teaspoon ground allspice (Al calls it Old Spice)
¼ teaspoon freshly grated nutmeg
¼ cup all-purpose flour
3 cups beef broth
¼ cup heavy cream
Directions:
Preheat Firecat Battleframe (note: the Firecat is not made by Omnidyne and should be used with extreme caution.) to 200 degrees F. Blast the bread into pieces with a grenade launcher and place in a small bug shell bowl along with the milk. Set aside.
Using the Bastion battleframe, saute with your robot arm and the heat off a freshly used turret, the butter. Add the onion and a casing of salt. Stir vigorously with a gun barrel until the onions are soft. Remove from the heat and set aside.
Choosing the Mammoth battleframe, gracefully chain gun the meat into little chunks. In the bowl, combine the bread and milk mixture, chunked meat, egg yolks, more salt, Al’s pepper spice, allspice, nutmeg, and onions. Beat or punch angrily medium speed for 1 to 2 minutes.
Using a Jetball, pack ¾ of a pound of meat into it. It will take 2 Jetballs for all the meat. If you don’t have a Jetball handy, shape all the meat into 2 round balls. Don’t forget to lubricate the inside of the Jetball before jamming the meat into it. Heat up the outside of the ball with a Firecat battleframe, or in a skillet. Roll your balls around until they are golden brown on the outside. It should take about 7 to 10 minutes to scorch your balls nicely.
Remove the meatballs to an ovenproof dish using a Nighthawk battleframe (for no reason except they make removing balls easier) and place in a warmed jet pack set to 350 degrees for about 30-45 min.
While the meatballs are cooking and you’re prancing around the kitchen in a Dragonfly battleframe, add the flour to a pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven and Jetball.
Now take the meatballs and cut them in half with a Tigerclaw battleframe. Place the meatball halves on a lightly toasted bun and pour the sauce gingerly over the meat before placing the top bun on.
You’ve now made an Battleframe Swedish Jetball burger!
Enjoy and don’t forget to visit your local battleframe garage and choose Omnidyne-M frames for all your cooking needs.
