- 2 pounds ground beef 90/10
- 1 shallot finely minced
- 1 tablespoon dry parsley
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon white pepper or black pepper
- 1 teaspoon crushed red pepper more or less to taste
- 1 teaspoon dry thyme lightly crushed between your fingers
- ½ teaspoon nutmeg optional
- 2 large eggs lightly beaten
- 1 cup whole milk or use a mix of milk and heavy cream
- 1 cup panko
- Salt, to taste
- 1 tablespoon oil for frying
- 1 yellow onion peeled and diced
- 2 tablespoons butter
- 3 cloves garlic peeled and minced
- 1 teaspoon dry thyme
- ½ teaspoon crushed red pepper
- 6 cups chicken stock
- 1 cup pearl couscous or fregola or ditalini
- 5 ounces spinach, arugula, or kale or use a blend
- ½ cup fresh parsley chopped; a pinch reserved for garnish
- Salt and pepper to taste
Prepare the Meatballs:
In a large bowl, combine the minced shallot dry parsley, garlic powder, paprika, white pepper, crushed red pepper, dry thyme, and nutmeg.
Add the lightly beaten eggs, panko, and milk and stir to combine. Set aside for 10 minutes.
Add the beef to the bowl and season all over with salt. Use your hands to mix the ingredients until completely combined. Optional: Take a small piece of the mixture and fry it in the pan to taste for seasoning and then adjust the seasonings as desired.
Spoon out a tablespoon of the mixture and roll into a meatball. Continue on until all the meatballs have been formed.
Fry the Meatballs:
In a wide, deep pot heat the oil over medium until hot. Add the meatballs in an even layer, cooking them in batches. Cook for 2-3 minutes per side until well-browned all over (About 8-10 minutes per batch). They do not need to be cooked through. Transfer to a plate and set aside.
Start the Broth:
If the pot seems dry, add a touch more oil. Turn the heat to medium and add the diced onion. Cook for 6-7 minutes until beginning to soften and just turn golden around the edges.
Melt the butter into the onion. Once frothy, add the minced garlic, dry thyme, and crushed red pepper. Cook for 1 minute until fragrant. Season with salt and pepper.
Add the chicken stock and bring to a boil.
Calories: 691kcal | Carbohydrates: 39g | Protein: 40g | Fat: 42g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 333mg | Potassium: 865mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 5mg