A Meatball Is Still A Meatball, No Matter How Small
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- 4 pounds ground grass-fed beef
- 1 cup Pecorino Romano cheese
- 1/2 cup raw sunflower seeds, ground
- 2 eggs, beaten
- 1/4 cup water
- 2 Tablespoons dried Italian spices
- 2 Tablespoons fresh basil
- 2 Tablespoons fresh parsley
- 1 clove garlic, finely chopped
- Pink Himalayan salt and pepper to taste
- Place beef, cheese and seeds in a large bowl and mix
- In a large glass measuring cup beat the eggs with a fork
- Add the water and all the spices to the eggs
- Stir well and pour onto the meat/cheese mixture
- Mix well, making sure spices are distributed throughout
- Roll balls into whatever size you like, making sure they are consistent in size for even cooking
- Place balls on a cookie sheet lined with parchment paper
- Brown the meatballs under the broiler (400 to 450 degrees)
- Turn them once
- When they are golden brown remove from oven and add to sauce
- Depending upon size of balls, yields about 40 meatballs.
- You can cut the recipe in half if you are not going to freeze any.
- If you make tiny meatballs (see above photo) you can freeze them on the cookie sheet and then keep them into a ziplock bag in the freezer. They are tedious to make but many hands make little work and it is an awesome time to bond with your family. Some of most memorable chats have been over meatballs. Good thing they can't talk.
- The tiny meat-a-balls are great additions to soups like chicken or minestrone.
- Larger meat-a-balls go great with tomato sauce & zucchini noodles. The zucchini noodles are easy to make using a vegetable spiralizer.
The Keyes Ingredients http://www.thekeyesingredients.com/