Beef Meatballs with Rosemary and Worcestershire

Missy’s Meatball Project has begun! I started off with a new, off-the-cuff recipe. These were inspired by the burgers John tends to make.

In general, the flavors were really good but there were some technique questions. Lack of bread crumbs made this a pretty dense meatball. And was baking, then adding a little broth, then broiling to get a mild sear, a smart technique? Unclear. We still really liked them and you didn’t need to put them over pasta or anything to make them work for dinner.

Grade:

Missy B-  / John: C+

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1 pound ground beef (this was 85/15)

1 tbsp chopped fresh rosemary

2 cloves garlic, minced

salt and pepper, to taste

one egg, lightly beaten

1/2 to one cup of beef broth

Mix together meatball ingredients (meatballs will be a little egg-y). Form into 12 balls. Allow to chill until you’re cooking them.

Preheat oven to 350. Cook meatballs 25-30 minutes. Remove from oven and add broth to pan (should not cover the balls). Broil for another 4 minutes and serve.

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