1 tablespoon diced roasted green chiles (from a 4-ounce can)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
3/4 teaspoon Worcestershire
1/2 teaspoon black pepper
2 lbs floor beef
1/2 cup all-function flour
Ketchup or barbecue sauce, to provide
Chopped chives, for garnish
Warmth oven to 400 levels.
In a tiny skillet, heat oil about medium-high heat and incorporate onion and garlic. Saute right until onion is translucent, about 2 minutes. Clear away from heat.
Make cracker crumbs by possibly pulsing crackers in a food stuff processor or placing crackers in a plastic bag and working with a rolling pin to turn them into good crumbs.
In a massive bowl, combine cooked onion and garlic with cracker crumbs. Add eggs, milk, ketchup, inexperienced chiles, mustard, salt, Worcestershire and pepper. Blend carefully. Then increase ground beef and carefully stir with each other. Variety mixture into 12 3-ounce meatballs, about 1/3 cup each.
Pour flour into a pie plate. Roll meatballs in flour and then organize on rimmed baking sheet. Bake right up until cooked through and golden brown, about 30 minutes. Remove from oven. Provide right away with ketchup or barbecue sauce and garnish with chopped chives.
Makes: 12 meatballs
Per serving: For every meatball: 229 calories (p.c of energy from excess fat, 57), 16 grams protein, 8 grams carbohydrates, trace fiber, 14 grams full fat (5 grams saturated), 83 milligrams cholesterol, 362 milligrams sodium.
From the menu of…Table & Primary, 1028 Canton St., Roswell. 678-869-5178, tableandmain.com.
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