Italian Meatballs

Meatballs

1lb ground veal

1lb ground lamb

1lb ground beef 85/15

1/3c tomato paste

2 large eggs

1 heaping cup fresh bread crumbs

1T granulated garlic

1T granulated onion

1T black pepper

1 heaping T kosher salt

1 heaping T dried herbs de province

2T dried basil

Generous shake of cayenne pepper

1t ground fenugreek seed

Bring meat and eggs to room temp for half an hour before preparing, and preheat oven to 400°F.

Mix together all ingredients in a large bowl until combined. Using a small ice cream scoop, shape into 1” balls and evenly space on a cookie sheet. You will most likely need to use two cookie sheets to fit all of the meatballs.

Bake at 400°F for 15 minutes, then turn off the oven and let the meatballs rest for another 15 minutes inside the hot oven.

Can be cooked in a sauce at this point or frozen – let cool completely and then put into the freezer on a cookie sheet for one hour to firm up. Transfer to a gallon baggie and keep frozen until use.