Weeknight Meatballs
Ingredients: olive oil, garlic, crushed red pepper flakes, extra spicy seasoning blend, cayenne pepper · 30 min cook time · 520kcal · ₩24,000
Ingredients
0.25cup olive oil, 6cloves garlic, 1pinch crushed red pepper flakes, 1pinch extra spicy seasoning blend, 1pinch cayenne pepper, 1can canned tomatoes, 1pinch kosher salt, 1ounce parmesan cheese, 2count eggs, 1.5cups panko breadcrumbs, 0.5cup milk, 1teaspoon garlic powder, 1pinch black pepper, 1pound ground beef, 1handful fresh basil
Instructions
1. Heat olive oil in a pan, thinly slice garlic and cook gently with red pepper flakes, cayenne, and seasoning until golden around the edges.
2. Add canned tomatoes, lightly crushing them, and let the sauce come to a slow roll.
3. In a large bowl, make the panade by combining eggs, panko breadcrumbs, milk, garlic powder, black pepper, and grated parmesan cheese.
4. Mix a quarter of the ground beef into the panade first, then fold in the remaining meat to avoid overworking and creating toughness.
5. Form slightly bigger meatballs with oiled hands, place them on an oiled baking sheet with a little extra oil drizzled on top.
6. Bake in the oven at a high temperature (around 425F) near the top for about 15 to 20 minutes to get good browning.
7. Transfer the cooked meatballs into the simmering marinara sauce to finish cooking and absorb the flavors.
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