Posted on May 30, 2012
Mark and I decided to make three different small dishes, so as we wandered around Whole Foods we decided upon Beecher’s Mac & Cheese (inspired by the Mac & Cheese served at Local360), Asparagus & Mushroom satay (inspired by a side served at Umi) and Meatballs (as per Dan’s request).
I was in charge of the meatballs so I kind of played it by ear in terms of my ingredients and they turned out super juicy and flavorful. I did use lamb, which next time I think I will omit– I just can’t force myself to like the flavor….might be my palate or the fact that I raised market lamb/sheep in high school for FFA. Not that I am sensitive about eating a “pet” … I just know how gross they are :0). Anyway, back to the meatballs.
What you need:
1 lb ground beef
1/2 lb ground chorizo pork
1/2 lb ground lamb
4-5 cloves of garlic, finely chopped
3/4 cup curly leaf parsley, finely chopped
1 shallot, finely chopped
2/3 cup bread crumbs
1 tsp chili flakes
1 tsp salt (or to your desired taste)
1 tsp fresh black pepper
Preheat the oven to 375 degrees.
Mix all the ingredients in a bowl together using your hands (you MUST use your hands).
When the ingredients are all mixed, form 2″ round balls and place on a broiling pan.
Pop the meatballs in the oven for about 18-22 minutes, or until they are cooked at 160 degrees. We recently stated using a meat thermometer and LOVE IT! Ranks right up there with parchment paper….super exciting, I know. Just like trips to Home Depot & Bed Bath & Beyond (as Mark would say).
The first night, we ate them by themselves….the second night- Spaghetti & Meatballs!!! We fried bacon and mushrooms up to put in our sauce and then warmed the meatballs up in the same pan using the bacon grease to crisp them up a bit (on medium heat) :0)