Description
Savory Garlic-Infused Meatballs with Fresh Herb Sauce
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 3 cloves garlic, finely chopped
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegetable oil (for frying)
- 1/2 cup sour cream (for herb sauce)
- 1 tablespoon Dijon mustard (for herb sauce)
- 1 tablespoon apple cider vinegar (for herb sauce)
- 1 teaspoon onion powder (for herb sauce)
- 1 tablespoon fresh chives, chopped (for herb sauce)
- Salt and pepper to taste (for herb sauce)
Instructions
- In a mixing bowl, combine the ground beef, panko breadcrumbs, Pecorino Romano cheese, chopped garlic, egg, basil, sea salt, black pepper, and cayenne pepper (if desired). Blend the ingredients thoroughly until they form a cohesive mixture.
- Heat a large skillet over medium heat and add the vegetable oil, allowing it to warm up.
- While the oil is heating, shape the meat mixture into small balls, about 1 inch in diameter.
- Once the oil is shimmering, carefully place the meatballs in the skillet, ensuring not to overcrowd them. Sear the meatballs for approximately 6-8 minutes, turning occasionally until they achieve a golden-brown crust on all sides.
- After browning, transfer the meatballs to a baking dish and place them in a preheated oven set to 375°F. Bake for an additional 12-18 minutes, or until they are cooked through and no longer pink in the center.
- While the meatballs are baking, prepare the fresh herb sauce by whisking together the sour cream, Dijon mustard, apple cider vinegar, onion powder, chives, salt, and pepper in a small bowl until smooth and creamy.
- Once the meatballs are ready, allow them to rest for a few minutes before serving them alongside the vibrant herb sauce for dipping.
Notes
- For extra flavor, consider adding more herbs to the meatball mixture.
- These meatballs can be served as an appetizer or a main dish.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Dish
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg