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Summer Kitchen Meatballs
Serves 20
4 cups panko breadcrumbs
2 cups buttermilk
2 medium onions, diced
3 tablespoons extra-virgin olive oil
1 bunch chopped parsley
1 bunch chopped oregano
5 cloves chopped garlic
5 pounds Hearst Ranch grass-fed ground beef, or an all-beef chuck 80/20 blend
5 eggs
2 cups grated Grana Padano cheese
2 teaspoons kosher salt
2 tablespoons coarsely cracked black pepper
1. Preheat oven to 350 degrees. In a mixing bowl, combine the breadcrumbs and buttermilk, stirring to form a paste consistency. This mixture is referred to as a panade. Reserve this mixture.
2. Preheat a large skillet over medium-high heat. Add olive oil and onions. Cook onions until soft, about 2 minutes. Add parsley, oregano and chopped garlic. Remove pan from the heat; let cool for about 5 minutes.
3. In a separate mixing bowl, combine the ground beef, cooked onion-garlic mixture, breadcrumb-buttermilk mixture, eggs and cheese. Using your hands, mix ingredients thoroughly and evenly. Mix in salt and pepper.
4. Using a small ice cream scoop or a large kitchen spoon, form meatballs that are 1 to 2 ounces each. Place on a baking sheet, and bake for 15 to 20 minutes or until golden brown. Serve warm, as is, or combine with marinara sauce and serve.
-- Paul Arenstam, Summer Kitchen+Bake Shop
