Serves: based on 4 servings, yields 20 mini meatballs
Ingredients:
Meatballs:
2 oz. Fresh Breadcrumbs
2 oz. Heavy Cream
1 Whole Egg
1 oz. Chopped Garlic
1 oz. Toasted Pine Nuts
1 oz. Currants (steeped in O.J.)
2 oz. Grated Parmesan Cheese
1 oz. Chiffonade fresh mint
1 Tb Cinnamon
1 pound Fresh Ground Beef (chuck)
Sea Salt and Pepper to taste
Mint Pesto:
½ Cup Toasted Pine Nuts
1 oz. Chopped Garlic
2 Tb Parmesan Cheese
2 Cup Mint Leaves
2 Tb Lemon Juice
1/3 Cup Extra Virgin Olive Oil
Sea Salt and Pepper to taste
Method:
Meatballs:
1. Heat oven to 350°F.
2. Combine breadcrumbs, heavy cream, egg, garlic, nuts, currants, cheese, mint, cinnamon, season to taste.
3. Allow mixture to sit for 15 minutes.
4. Season ground beef; add in small batches to the mixture.
5. Fold until mixture is well incorporated, then portion into 1 oz. balls.
6. Place on cookie sheet and bake for 20 minutes till medium rare. (Meatballs may be pan fried instead.)
Mint Pesto:
1. Combine pine nuts, garlic, and cheese, in a blender.
2. Using on/off pulses, process until mixture is smooth.
3. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.
4. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
Notes & tips:
The trick to working with any ground beef is not to overwork it, it effects texture adversely! Also serve them medium rare…