VERSATILE MEAT BALLS

January 29, 2020 • 0 comments

VERSATILE MEAT BALLS
In gravy, on top of spaghetti or fusilli, with a cocktail pick and dip, in a mini muffin liner with a dollop of horseradish...these versatile beef meat balls can be dressed up or down for any occasion.

Directions

4 garlic cloves

1 onion, large, quartered

1/2 cup Parmesan cheese, grated

1/4 cup parsley leaves, fresh

2 eggs, small

2 # ground beef, lean

1 teaspoon sea salt

20 grinds black pepper, coarse grind

In a food processor with metal blade, put garlic, and onion.  Process until finely minced.  Add Parmesan, and parsley.  Process until parsley is finely minced.  Put mixture in medium-sized bowl.  Add eggs.  With a spoon, mix until combined.  Add ground beef, salt, and pepper.  With hands, mix until meat is evenly distributed.  Shape into 1" balls.  

To freeze:  Line a baking sheet with parchment paper.  Put meatballs on parchment and put in freezer.  When frozen solid, put meatballs in an airtight, vacuum Ziplock bag, removing air.  Place back in freezer.

To cook:  Preheat oven to 400ºF.  Place meatballs on glass baking dish.  Cover with foil.  Bake 40 minutes.  Remove cover.  Roast another 10 minutes, turning once, to brown.

Makes 47 meatballs.

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