Ingredients:
1.5 tablespoon of Summa Salt’s Vampire Killer
1 lb 80/20 ground chuck
1 cup Italian bread crumbs
3 large eggs
Splash of milk (about ¼ cup)
Freshly ground black pepper, to taste
1/4 cup grated yellow onion, sauteed in olive oil
1 teaspoon dried oregano
1 tablespoon of minced garlic
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper or aluminum foil.
Mix the Ingredients:
In a large mixing bowl, combine the ground beef, Italian bread crumbs, oregano, eggs, Summa Salt’s Vampire Killer and a splash of milk to keep the meatballs moist. Season with freshly ground black pepper to taste (a few cracks will do).
Sautee the grated yellow onion in a swirl of olive oil until fragrant. Let cool and then add to the meat mixture.
Combine Thoroughly:
Use your hands or a wooden spoon to gently mix all the ingredients. Ensure everything is evenly distributed throughout the meat mixture. Do NOT overmix or meatballs will be crumbly and tough.
Form Meatballs:
Take a portion of the mixture (about 2 tablespoons) and roll it between your hands to form a smooth ball. Roll all of the meat mixture.
Place the formed meatballs on the prepared baking sheet, leaving a little space between each one. Cover and refrigerate for 10-15 minutes.
Bake the Meatballs:
Transfer the baking sheet to the preheated oven and bake the meatballs for about 20-25 minutes, or until they are cooked through and browned on the outside, flipping them over halfway.
If you prefer, you can also pan-fry the meatballs in a skillet with a little oil over medium heat until they are browned on all sides and cooked through.
Serve with Strawberry Jalapeno Jam:
Once cooked, remove the meatballs from the oven or skillet and let them rest for a few minutes. Pour jam over the meatballs.
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