Recipe: Black Garlic Meatballs
Sweet black garlic adds a new dimension of flavor to meatballs in this easy recipe for a weeknight meal or customizable, crowd-pleasing appetizer!
- 3 eggs
- 3 cloves Organic Black Garlic, minced
- 2 Tbsp. Sage & Savory Stuffing Seasoning
- 2 Tbsp. Frying Pan Pork Sausage Spice
- 1 tsp. Coarse Black Malabar Pepper
- 1/2 tsp. Crushed Red Pepper (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)
Thoroughly whisk together eggs, minced black garlic, dry spices, 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.
As a main dish, serve with marinara alongside garlic bread, polenta, or pasta. Great on hoagies for a meatball sandwich. As an appetizer, stick onto skewers and serve with marinara, pesto, or a creamy dill mayonnaise. Top your meatball apps with mozzarella pearls, fresh basil or dill, cherry tomatoes, or any other small garnish!