Name: Nona's Meatballs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 20 meatballs
Ingredients: 2 pounds ground grass-fed beef; 1 1/2 cups breadcrumbs; 1 cup fresh basil leaves; 3/4 cup minced garlic; 3/4 cup Pecorino Romano cheese; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 eggs; 1 onion, cut into 1-inch pieces; 1 tablespoon extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F.
Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Paul's Live From New York, Eureka, CA

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Nona's Meatballs

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