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).

1lb ground beef, 1/2lb ground chorizo pork, 1/2 ground lamb

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.

Mix all ingredients with your hands!

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
3 eggs

Preheat the oven to 375 degrees.

Use a broiling pan, 375 degrees for 18-22 minutes or until 160 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!!!

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)