Phoebe's Meatballs
Directions
- 1Place the mixed pork, beef, and veal in a bowl.
- 2Dice about 200 grams of onion.
- 3Add the diced onion, 2 garlic cloves, and about a quarter cup of dry mint to a blender or Ninja Smoothie attachment.
- 4Add a touch of water to the blender with the onion, garlic, and mint.
- 5Blend the mixture until it forms a smooth slurry.
- 6Spread out the meat in the bowl.
- 7Season the meat with salt and pepper.
- 8Add about half a teaspoon of oregano and half a cup of bread crumbs to the meat.
- 9Pour the onion, garlic, and mint slurry into the meat mixture.
- 10Mix all the ingredients thoroughly by hand until well combined.
- 11Use a falafel scooper to portion the meatballs onto a plate.
- 12Wet and wring out a piece of parchment paper to make it easier to form to the baking pan.
- 13Place the wet parchment paper into a baking pan.
- 14Form the meat mixture into small, bite-sized meatballs by hand.
- 15Arrange the formed meatballs on the parchment-lined baking pan.
- 16Bake the meatballs in an oven preheated to 500°F (260°C) for about 10 minutes.
- 17Remove the cooked meatballs from the oven and let them cool off.
- 18Serve the meatballs once they've cooled a bit.
Ingredients
- pork
- beef
- veal
- 200 grams onion
- 0.25 cup dry mint
- water
- 2 garlic cloves
- 0.5 teaspoon oregano
- 0.5 cup bread crumb
- salt
- pepper
Equipment
bowlknifecutting boardNinja Smoothie attachment (blender)falafel scooperparchment paperbaking sheetoventongs
Tips
- Emulsifying onions and garlic with water prevents kids from seeing chunks and refusing to eat them.
- Using a falafel scooper helps in portioning meatballs easily.
- Wetting and ringing out parchment paper makes it easier to form to your pan without fighting you.
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