To Meatball Base add:
½ onion, peeled and grated, with all the liquid squeezed out through a paper towel
½ tsp each ground cardamom, allspice, and nutmeg
7 sprigs fresh dill, chopped
3 sprigs fresh thyme
1 tsp kosher salt
Fresh ground black pepper to taste
1. Preheat oven to 400°F. Combine ingredients in a mixing bowl. Mix gently with hands just until the ingredients are well-distributed. Do not overmix. Form meatballs by rolling between your palms; they should be about the size of ping-pong balls. Set on a parchment-lined baking sheet and chill for a minimum of 20 minutes, up to an hour.
2. Remove meatballs from the fridge and slide the parchment paper out from under them. Drizzle 2 tbsp olive oil over the pan and roll them around so the oil coats the meatballs and greases the pan. Bake for 15 minutes.
HOW TO SERVE: Over egg noodles with a warm, peppery, mustardy beef gravy and garnished with chopped parsley.
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