BILTMORE ESTATE GROUND BEEF MEATBALLS CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE INGREDIENTS:
METHOD:
4 tbsp. unsalted butter
1. P reheat oven to 300°F.
1 each white onion, finely chopped
2. I n medium sauté pan, sauté onions and garlic in butter and season with kosher salt. Cook until soft but not browned, remove from heat.
2 cloves garlic, minced 2 tbsp. dried oregano ¼ tsp. cayenne pepper 2 tbsp. kosher salt ½ tsp. ground black pepper 1½ lbs. Biltmore ground beef 1 cup parmesan cheese 2/3 cup Panko bread crumbs 2 large eggs ¼ cup parsely, chopped
3. W hen cooked onion mixture is cool, add eggs, spices, parmesan and panko. Mix well and let sit 10 minutes. 4. A dd ground beef and mix until well combined. 5. S coop meatballs into ½ cup portions, roll in hands to make smooth balls. Place in baking dish and cook for approximately 20 minutes, until an internal temperature of 155°F is reached. 6. S erve immediately with your favorite pasta and sauce or put on a toasted baguette with fresh mozzarella or fontina cheese.
Manteo to Murphy
/ OCTOBER 2020 / 7
