I stared a cooking competition with my 3 daughters. About once a week they make a dish in my kitchen, and then we all sit down and pick the one we liked the best. I am cataloguing our favourite recipes here. Our first challenge was meatballs. Please try them with the pretzel twist and let me know what you think!
INGREDIENTS
1/4 cup milk
1 pound ground beef
2 cloves garlic, pressed or minced
1 egg
1/2 cup (1 1/2 ounces) finely-grated Parmesan cheese
1 tablespoon dried Italian herbs
1/3 of an onion, grated
1 1/2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
In a large mixing bowl, stir together the pretzel crumbs and milk until combined. Set mixture aside to soak for 5 to 10 minutes.
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Add the ground beef, garlic, eggs, Parmesan, onion, liquid smoke, and Worcestershire sauce to the (same) mixing bowl. Sprinkle the Italian herbs, oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
Using a medium cookie scoop or a spoon, scoop and roll the mixture into ~3 tablespoon-sized balls and place them on the prepared baking sheet. (Try greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
Serve meatballs immediately and enjoy!
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