Name: Black Garlic Meatballs
Yield: 4 servings
Ingredients: 3 eggs; 1 tsp. liquid smoke; 1 lb. ground chuck; 1 lb. ground Italian sausage; 1 cup panko bread crumbs; 2 Tbsp. canola oil; 1 (24 oz.) jar marinara sauce (optional)

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Black Garlic Meatballs

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

All-Purpose Cooking

Sweet black garlic adds a new dimension of flavor to meatballs in this easy recipe for a weeknight meal or customizable, crowd-pleasing appetizer!

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Serves 4 servings

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Ingredients

3 eggs 3 cloves Black Garlic, minced 2 Tbsp. Poultry Seasoning

2 Tbsp. Chimayo Chorizo Sausage Spice

1 tsp. Coarse Black Malabar Pepper

1/2 tsp. Crushed Red Pepper Flakes (optional)

1 tsp. liquid smoke

1 Tbsp. Worcestershire Sauce

1 lb. ground chuck 1 lb. ground Italian sausage 1 cup panko bread crumbs 2 Tbsp. canola oil 1 (24 oz.) jar marinara sauce (optional)

Black Garlic Bulbs

Poultry Seasoning (Salt-Free)

Directions

Thoroughly whisk together eggs, Black Garlic, Poultry Seasoning, Chimayo Chorizo Sausage Spice, Coarse Black Malabar Pepper, Crushed Red Pepper Flakes, liquid smoke, and Worcestershire Sauce. 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. Turn down the heat to medium low and cook until meatballs have reached an internal temperature of 165 degrees. If using, add marinara sauce and bring to a simmer for 5 to 10 min.