Roasted Garlic and Rosemary Baked Meatballs
Description
Take those boring meatballs up to new heights with these delicious garlic and rosemary meatballs. Serve them over egg noodles or your favorite pasta, with mashed potatoes, or perhaps on a bun. You will be glad that you did.
Ingredients
1 lb. ground beef
1 lb. ground pork
1 large egg
½ c. plain bread crumbs
½ medium onion, finely minced
1 whole medium bulb garlic, roasted
1 spring fresh rosemary, minced
1 t. Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
4-5 fresh rosemary springs
6-7 raw garlic cloves
1-2 T. olive oil, to grease baking dish
Directions
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Roasting the garlic bulb:
Preheat oven to 400 degrees.
Take the loose skin off of the garlic bulb; cut off the tip of the garlic cloves that are still in the bulb; discard tip. Rub garlic bulb with a little olive oil; wrap it in foil; place it on a baking sheet; bake 30-35 minutes, depending on the size of garlic bulb. (This can be made the day before, just refrigerate roasted garlic until ready for use.)
Preheat oven to 350 degrees. Grease a 2 1/2 - 3 quart casserole dish with olive oil.
In a large mixing bowl, combine ground beef and pork, egg, bread crumbs, minced onion, minced rosemary, Worcestershire sauce, salt and pepper. Carefully peel the roasted garlic; remove the roasted garlic cloves; add them to the bowl. Mix well, until all ingredients are completely incorporated.
Roll meatballs into about 1 1/2 inch size; place them snugly in the prepared casserole dish. Stick individual, raw garlic cloves between meatballs; place rosemary springs on top. Cover casserole dish with foil.
Bake 35 minutes. Remove foil; bake 10-15 minutes. (Because meatball sizes will vary, time might vary, so cut one to check if it's done.)
Makes about 15 meatballs, each 1 1/2 inches in size.