Rustic Meatballs
Rustic Meatballs
1/2 cup Toasted Walnuts
2 Sprigs Fresh Rosemary
2 Shallots
2 Cloves Roasted Garlic
¼ tsp Black Pepper
¼ tsp White Pepper
½ tsp Himalayan Sea Salt
½ tsp Dry Yellow Mustard
¼ tsp Spanish Paprika
1 Egg
Broth
1 cup Beef Broth
1 Tbsp Dijon Mustard
DIRECTIONS
Preheat oven to 200˚C or 395˚F.
In a food processor combine walnuts, shallots, roasted garlic, black pepper, white pepper, sea salt, dry mustard and paprika. In a large mixing bowl, combine the seasoning from the food processor into the ground beef and cracked egg. Using a wooden spoon or your hands combine until blended evenly. Form meatballs about 1 1/2 –inch in diameter placing them evening arranged in an oven safe baking dish.
In a small mixing bowl, whisk together beef broth, Dijon mustard, salt and pepper. Pour over meatballs and set in the oven to bake for 25-30 minutes until cooked through and slightly browned.