Sweet black garlic adds a new dimension of flavor to meatballs in this easy recipe for a weeknight meal or game day snack.



Using a food processor or an emersion blender, blend eggs and garlic with all of the dry spices and liquid seasonings. Mix the 2 pounds of meat in a large bowl, slowly adding the seasoned egg mixture until fully incorporated. Add the panko and allow the mixture to rest in the refrigerator for 20 min. Use a cookie scoop or form the meatballs into 1-inch round balls and set aside. In a large high sided skillet, heat canola oil over medium high and sear the meatballs on both sides. Add your favorite marinara sauce and reduce the heat to a simmer for 25 to 30 min.

Serving Suggestions

Serve with garlic bread, polenta, or pasta. Great on hoagies for a meatball sandwich.


2 pounds meatballs

Thanks To

Chris Young, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Organic Black Garlic Bulb $3.80
Sage & Savory Stuffing Seasoning (Salt-Free) 1 oz bag $3.05
Frying Pan Pork Sausage Spice 1 oz bag $1.20
Salt Kosher $6.65
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
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