These meatballs are perfect for any pot-luck or special occasion, and the Espresso Balsamic Vinegar adds a rich, depth of flavour that is sure to impress your guests.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp Espresso Dark Balsamic Vinegar
1 Tbsp Spicy Calabrian Pesto Olive Oil
1 cup of SOOC Marinara Sauce
Directions
Preheat oven to 400°F (200°C).
In a large bowl combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
Add the Espresso Balsamic Vinegar and mix until the meat mixture is evenly coated.
Use your hands to shape the meat mixture into balls, about 1 1/2 inches (3.8 cm) in diameter. You should end up with about 20-25 meatballs.
Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each meatball to allow for even cooking.
Drizzle the Pesto Olive Oil over the meatballs and gently roll them around to coat evenly.
Bake the meatballs for 18-20 minutes or until cooked through and lightly browned on the outside.
While the meatballs are baking, heat the marinara sauce in a large skillet over medium-low heat.
Once the meatballs are done, remove them from the oven and carefully place them in the skillet with the marinara sauce.
Let the meatballs simmer in the sauce for a few minutes to coat evenly.
Serve these meatballs hot, garnished with chopped parsley and grated Parmesan cheese. Enjoy!