Spare Meatballs
Makes 20 meatballs
What you’ll need:
12 oz ground beef
8 oz Spare Starter
1 egg
1/2 cup Parmigiano Reggiano
1 cup breadcrumbs
3 cloves garlic, minced
1/2 cup chopped parsley
1 1/2 Tsp dried oregano
1 1/2 Tbsp Calabrian chili paste
2 1/2 Tsp salt
What to do:
Preheat a convection oven to 425°F.
In a small bowl combine the bread crumbs, cheese, and egg. Set aside.
Add the ground beef and salt to an electric mixer fitted with a paddle attachment. Mix on low speed for 2 minutes until well-combined and the meat begins to stick to the side of the bowl.
Slowly add the Spare Starter, spices, garlic, breadcrumb mixture, dried oregano, Calabrian chili and chopped parsley. Mix on low speed for 1-2 minutes.
On parchment-lined sheet pans, portion 1 1/2-oz meatballs 1 inch apart.
Bake until the meatballs are well-browned and the internal temperature reaches 160°F, about 15 minutes.