MEATBALLS

MEATBALLS

Yield: 30 1.5 oz balls

INGREDIENTS

2 lbs Ground Beef

1 Big Onion

6 Garlic Cloves

½ cup of finely chopped herbs - Parsley, Thyme, Oregano, Basil, any combo 

½ cup plain breadcrumbs

2 eggs

1 TBSP Salt

1 tsp Black Pepper

½ - 1c Sauce Oil if you saved some, canola if not

INSTRUCTIONS

Use a food processor for the best results! Rough chop onion and put it in the food processor on high with garlic cloves until they’re chopped fine, almost a puree. 

In rounds, put ground beef in the food processor on high for about 30 seconds to finely chop and tenderize and the beef. It helps the beef hold together to give you a tighter and firmer meatball that doesn’t fall apart when cooking. 

Put all ingredients in a mixing bowl and mix until fully combined. We recommend using your hands to get it incorporated the best and fastest, but you could do this in a stand mixer with the paddle attachment, or take your time with a spatula or spoon. 

Form into balls of whatever size you prefer! We like around 1.5 ounces. Great size for pasta or in a sandwich.

In a perfect world where we have a restaurant kitchen set up all the time, we deep fry these to get nice crust all around. At home, that’s kind of a hassle, so we pan fry. You can air fry them or bake them, but we find frying is the fastest and tastes the best. 

Heat some sauce oil, or canola, in a frying pan and let it get pretty hot. Carefully add meatballs and allow them to get a good sear. Rotate to sear on all sides. To ensure they’re good and cooked through, cover the pan for a few minutes for the final searing.

Cover in your favorite sauce!