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Unorthodox Meatballs with Pork or Beef Eyeballs

These bold meatballs incorporate pork or beef eyeballs for an unexpected richness and depth of flavor. The dish is prepared using browning and baking methods, resulting in juicy, rustic bites with a slightly crispy exterior and tender interior that challenge traditional meatball expectations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or pork preferably fatty for flavor
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp soy sauce adds umami
  • 1 large egg helps bind the mixture
  • 1/2 cup breadcrumbs lightens the meatball
  • to taste salt and pepper season to preference
  • optional to taste chopped herbs parsley or cilantro, optional
  • 2 tbsp oil for searing

Equipment

  • Mixing bowl
  • Skillet
  • Baking dish
  • Cooking spoon
  • Meat thermometer

Method
 

  1. Preheat your oven to 180°C (350°F) to get it ready for baking.
  2. In a large mixing bowl, combine the ground meat with finely chopped onion, minced garlic, soy sauce, and an egg. Mix everything together until well incorporated, feeling the mixture become slightly sticky and uniform.
  3. Add breadcrumbs, salt, pepper, and chopped herbs if using. Gently fold these into the meat mixture to distribute evenly, ensuring the mixture is cohesive but not overworked.
  4. Shape the mixture into rustic, uneven balls—about the size of a golf ball—letting some bits stick out for a wild look.
  5. Heat oil in a skillet over medium-high heat until shimmering and fragrant. Carefully place the meatballs into the hot oil, making sure not to overcrowd the pan.
  6. Sear the meatballs for about 3-4 minutes per side, until they develop a deep golden brown crust and smell rich and savory.
  7. Transfer the browned meatballs to a baking dish and place in the preheated oven. Bake for 15 minutes, until they are cooked through and juicy inside.
  8. Remove the meatballs from the oven and let them rest for about 5 minutes. This step helps lock in juices and keeps them tender.
  9. Serve the meatballs hot, paired with a tangy dipping sauce or over a bed of greens for a hearty, provocative meal.

Notes

Ensure the eyeballs are thoroughly cleaned before incorporating. The mixture should be rustic and slightly uneven for a wild presentation. Keep an eye on searing to prevent burning; the goal is a deep golden crust.