BILTMORE ESTATE GROUND BEEF MEATBALLS

CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE

INGREDIENTS:

4 tbsp. unsalted butter 1 each white onion, finely chopped 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

METHOD:

1. Preheat oven to 300°F. 2. In medium sauté pan, sauté onions and garlic in butter and season with kosher salt.

Cook until soft but not browned, remove from heat. 3. When cooked onion mixture is cool, add eggs, spices, parmesan and panko. Mix well and let sit 10 minutes. 4. Add ground beef and mix until well combined. 5. Scoop 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. Serve immediately with your favorite pasta and sauce or put on a toasted baguette with fresh mozzarella or fontina cheese.