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, any oil for pan frying

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 oil of your choice, in a frying pan and let it get good and 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!