These meatballs were made from a whole brisket where we trimmed off a lot of the fat and ground the beef ourselves. The meatballs came out flavorful but not too spicy just flavorful. They are moist but not mushy. I was told that they are very good! My idea of serving size will differ from your idea of serving size. With a small size scooper this made 76 and two mini taster meatballs. So that makes 15 or more servings (15-20) depending on how many you eat at a time and the size that you make the balls.

3 lbs ground brisket (preferably on the lean side)

1 large sweet onion – minced

1 Tablespoon bomba (Calabrian Italian hot pepper condiment)

1/2 cup parsley leaves

6 garlic cloves – ground to paste or microplane

1 Tablespoon ground black pepper

4 Tablespoons vegetable base (adds flavor and lowers the salt content)

6 eggs – beaten

8 oz whole wheat panko (Japanese bread crumbs that are lighter and airier)

3 Tablespoons dried basil

1 Tablespoon dried thyme

2 teaspoons dried marjoram

1/4 teaspoon ground white pepper

1 1/2 teaspoon sea salt

4 Tablespoons water ********YOU MIGHT NEED LESS OR MORE depending on how the beef looks…my meat was very lean and I guessed 4 Tablespoons…and it was right. Don’t add too much or they will come out mushy. If you don’t know if you need water do your tester meat ball now (before you add water and see if it is too dry. If you add water add two tablespoons and do another tester meatball….so you can guess better.

non stick spray

Directions

Set oven to 350 degrees F and spray some baking sheets with non stick spray and set to the side.

In a large mixing bowl add EVERYTHING except for the meat and mix well.

Now mix in the beef till it’s all incorporated.

Do a tester 1/2 size meatball in the oven. It will be done in 6-7 minutes. Let it cool and taste it. Decide if it needs a little more moisture. Add maybe 2 tablespoons water and taste again. Add only 2 Tablespoons more water at a time till you like the meatballs. Use a small scooper and space the meatballs slightly.

Fill up the oven and they will be done in around 15 minutes if you used the small scooper.

Serve with your favorite tomato sauce or the winter tomato sauce recipe from The Forking Truth.

Forking Good!