March Meatball Madness

At first glance, meatball recipes are never very exciting to me---until  I came across these little gems.

They are one of the most popular items on our catering menu and also a kid favorite.  These meatballs have an Italian twist and are so good they don't even need sauce.  Serve these at your next party or for a weeknight meal.  I'm warning you---they are addicting!

Roasted Garlic Meatballs

Ingredients:

• 3 Heads Garlic, Root Ends Cut Off
• Olive Oil (To Coat Garlic Heads)
• 2 Tsp Fresh Thyme, Minced
• 1 Tsp Fresh Basil, Minced
• 2 Shallots, Minced                                                           
• 12 Ounces Ground Beef                                                           
• 12 Ounces Ground Pork                                               
• 1 Egg                                                                                   
• 1 ¼ Cup Unseasoned Bread Crumbs                                   
• ¾ Cup Parmigiano-Reggiano, Freshly Grated           
• 1/8 Cup Milk                                                                       
• ½ Cup Flour                                                                       
• Salt & Fresh Pepper                                                             
• Olive Oil For Frying           

Directions:                                                                                                         

Pour olive oil over garlic heads and wrap with with foil..  Bake @ 400° until soft, one hour.  Cool garlic and squeeze the garlic paste from each clove skin.

Sauté shallots in 1 tsp. of olive oil on medium low heat until tender, about 5-7 minutes . Cool.

Combine all ingredients but flour and mix with your hands until incorporated.  Shape into 40 balls and roll in flour to lightly coat.

Fry in olive oil until lightly browned, 7-10 minutes using forks to roll them around.   Remove to lined cookie sheet.

Serve with favorite pasta sauce if desired.