Weekend Cook: Beef Meatballs

Meatball with Vodka Sauce

 I had a craving for garlicky meatballs.  Cravings, that's how most of my recipes come about.

It's easy, and even the raw mixture pictured above smelled amazing:

4 Cloves Garlic
1 Whole Shallot Bulb

1/2 lb. Ground Beef
1 Egg
2 TB Ground Parmesan
1 TB Corn Crumbs (wheat-free)
1 tsp Penzey's Greek Seasoning (dried lemon peel, marjoram, salt, oregano, garlic, Tellicherry pepper)
1/2 tsp Kosher Salt
1/2 tsp Black Flake Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder

1/2 jar of Red Sauce

Place peeled garlic and shallots in a food processor fitted with a blade, mince.  Remove to a microwave-safe dish and place them in the microwave for 15 seconds on High.  Let cool, add to other ingredients.  Mix thoroughly.  Microwave a test piece to check the spice level and salt (I made no changes, though it could have taken more black pepper).  Refrigerate for 1/2 hour.

Form giant meatballs (8) Preheat oven to 425f. Bring sauce to a simmer.

The wheatless, soy-free sauce of the day - thank you, Mario.

Bake meatballs for 10-12 minutes, until browned and set. Add to sauce on low heat, cover and cook for 8-10 minutes.  Turn off the heat and leave covered for 3-5 minutes to finish cooking - if you make smaller meatballs, they should cook through without resting.

Beef Meatballs

Done!  Honestly, we ate these so fast there was barely a chance to take any photos.   I didn't even bother making pasta.  Savory and so very tender, they were every bit as flavorful as those I've made from lamb, veal or pork.