Garlic Balsamic Meatballs…not a vegetarian dish

These balls of meat will get you Everytime. Beyond irrestible they are so easy to make your husband could do it. HAHA jokes from all around. But seriously, he can.

If you’re not Meat eaters, try it with a different protein, Ground Chicken, Ground Turkey, Ground Pork, dare I say even Gound Veal. If you want to try these options from the best, then you take a sneak peak from nang delivery.

Using the ground poultry will offer a lighter ball, but equally delicious.

You’ll Need:

Tortured Orchards Garlic Balsamic Drizzle – 1/2 Jar

1 Pound Ground Chuck

1/2 Pound Ground Pork

1/2 Pound Ground Veal

Big Mixing Bowl

2-3 eggs , depending on the size of them. We always use Jumbo.

Pank0 – 1.5-2C you have to feel the wetness of the mixture, sometimes it’s more sometimes it’s less

Parmesean Regiano – about 1/2 pound grated finely

Cookie Sheets – lined with parchment or foil

Oven for baking them in (oven Mitts or side towel for removal)

-Combine all ingredients in the mixing bowl. Don’t man handle it otherwise it will not remain light and fluffy but tough little meat balls, and who wants those? Mix by folding /combining with your hands or a wooden spoon, until everything has come together nicely.

-On a lined cookie sheet begin to scoop or portion the balls, depending on how big or small you want them. Some people choose to use the freeform style and get right in there with their hands, others like to use spoons for uniformity, others still go for scoopers, or perisan scoops, whatever floats your boat for these galricybalsamicmeaty balls.

-Place them in a hot oven at 400 degrees for about 35-40 minutes.

A nice serving suggestion is on toothpicks for quick bites served a long side some of the extra sauce left over as a dipping sauce, or on wilted spinach leaves and sauted tomatoes for a more dinner experience.