Lunchbreak: Baked red meatballs from Meatball Hero and Pasta

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Chef Atif Ali

Meatball Hero and Pasta
3037 N. Clark Street
(773) 348-3037


National Meatball Day

March 9

sampling from 2p.m.-6p.m.


Red Meatballs

1 lb ground beef
1 Tbs fresh parsley, chopped
1 Tbs fresh chives, chopped
1 tsp fresh oregano, chopped
1/2 tsp ground fennel
1 tsp chopped garlic
1/4 cup bread crumbs
1/2 tsp pepper
2 tsp salt
1 large egg

Combine beef, herbs, seasonings, and bread crumbs in mixing bowl.  Mix until well incorporated.  Add egg and knead until combined.  Portion into 2 oz balls (or any size desired).  Using an oiled pan or baking sheet with parchment, bake meatballs at 400 degrees for 12 minutes, turning once at the halfway point. (Note: times may vary if changing the size of the meatballs).  Serve in a baguette or on top of pasta with some marinara sauce.

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