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Oven-Baked Beef Meatballs

Oven-Baked Beef Meatballs


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Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

Ingredients

  • 4 garlic cloves, 2 finely grated, 2 thinly sliced
  • 1½ teaspoons berbere or garam masala
  • 1 teaspoon kosher salt, plus more
  • ¾ ounces Pecorino, finely grated (about ¾ cup)
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 2 tablespoons dried currants
  • 2 bunches Tuscan kale, ribs and stems removed, leaves torn
  • 3 tablespoons olive oil, divided
  • 8 small radishes, trimmed, halved lengthwise
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • Preheat oven to 400°. Whisk egg, grated garlic, miso, milk, berbere, and 1 tsp. salt in a large bowl. Mix in Pecorino and panko. Add beef and currants and gently mix with your hands just until all ingredients are evenly incorporated (be careful not to overmix).

  • Working one at a time, scoop out 2 heaping Tbsp. (about 1½ oz.) mixture and roll into balls between your palms. Place on a foil-lined rimmed baking sheet, spacing 2" apart (you should end up with about 15). Bake meatballs until lightly browned on top and cooked through, 20–25 minutes.

  • Meanwhile, place kale in a large colander in the sink and pour 8 cups boiling water over top to wilt leaves. Run under cold water to rinse, then squeeze leaves thoroughly with your hands to remove excess liquid.

  • Heat 2 Tbsp. oil in a large skillet over medium-high. Add radishes and cook, tossing occasionally, until golden and crisp-tender, 5–7 minutes. Add kale and stir, breaking up leaves, until warmed through. Push kale and radishes to one side of skillet. Pour remaining 1 Tbsp. oil on the empty side and add sliced garlic. As soon as garlic starts to sizzle, stir it into vegetables. Remove pan from heat and add lemon juice to mixture; season with salt. Toss well.

  • Tear meatballs in half and add to skillet along with any pan juices. Toss everything together; divide among plates.

Recipe by Adapted from Bäco: Vivid Recipes From the Heart of Los Angeles by Josef Centeno and Betty Hallock, Chronicle Books (2017)Reviews SectionRidiculously good. The miso does a beautiful job of adding depth of flavor (brilliant idea...miso in meatballs!) and helping the seemingly chronic problem of the under-salted meatball (am I the only one that has that problem?) Made these for a group of 40 ranging in age 2 to 78 and they were a crowd-pleaser all around!AnonymousCalifornia04/11/18These meatballs are amazing. We loved them! I subbed red miso for white and almond meal for panko, and they turned out great. Side note, they were called "baked beef meatballs with sweet spices" in the 9/17 issue.AnonymousBrooklyn, NY02/24/18These were amazing and very easy to make!jamiehanekeFlorida10/21/17


Watch the video: How to Make Fried Italian Meatballs With Breadcrumbs: Italian Dishes (June 2022).

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