Ingredients
2 lbs of lean ground beef
3 garlic cloves (finely minced)
1 small onion peeled (finely minced)
Oil
1 egg
½ cup seasoned bread crumbs
Salt & Pepper to taste
Step by Step Preparation
2. Place ground beef in a bowl, then add all ingredients except for the salt & pepper.
3. Set aside a flat plate (or baking sheet). Line flat plate with wax paper to place finished meatballs.
4. Take about a tbsp of meat mixture onto your hand and begin rolling the meat to form a golf ball shape. Then place on your lined plate or baking sheet. Repeat the process with remaining meat mixture. You should be able to make at least 20-25 regular size meatballs.
5. Once you finished, cover the meatballs with a clear wrap, and let meatballs sit in refrigerator for about 10 minutes.
6. Drizzle a thin coat of oil into your IMUSA Caldero (enough to coat the bottom).Once coated, turn the heat on to medium (so meatballs won’t deep fry). As soon as you feel heat coming from your IMUSA Caldero, slowly add and line up alongside (not on top) from each other your meatballs. Continue to keep heat on medium. Gently, turn each meatball a few times or until browned on all sides (approximately 10 – 12 minutes).
7. Using your skimming ladle, set cooked meatballs on a large platter lined with a paper towel to allow the excess oil to drain. After all remaining meatballs have been cooked, begin to season with salt and pepper (while still nice and hot) and let them sit.
