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

1 kg (2.2 lbs.) Ground Beef

Broth

1 cup Beef Broth

1 Tbsp Dijon Mustard

Pinch of Salt & Pepper

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.