CRISPY MEATBALLS WITH HERBY SALSA VERDE
Serves: 4 to 6 | Prep, Cook Time: 45 minutes
INGREDIENTS
2 garlic cloves, divided and minced
2 cups packed mixed herbs: parsley, cilantro, and basil - divided
3 tbsp. drained capers
¼ cup walnuts
1 large egg
1 tbsp. smoked paprika
2 tsp. kosher salt
3 tbsp. plus ½ cup extra-virgin olive oil, divided
1 cup panko breadcrumbs
1 lb. ground beef (20% fat)
1 lemon
Freshly ground black pepper
TECHNIQUE
Place a rack in center of oven; preheat to 425°. Place 1 minced garlic clove into a medium bowl, then add the other to a smaller bowl. One bowl is for the meatballs, the other for the herby salsa verde.
Finely chop 2 cups mixed herbs. Transfer half to same medium bowl, then transfer remaining herbs to the same small bowl.
Finely chop capers. Transfer 2 Tbsp. capers to medium bowl, then transfer remaining 1 Tbsp. capers to small bowl. Chop ¼ cup walnuts and add to same medium bowl.
Whisk in 1 egg, 1 Tbsp. paprika, 2 tsp. salt, and 1 Tbsp. oil to bowl with walnuts.
With your hands, mix 1 cup panko into egg mixture, then add 1 lb. ground beef and mix gently until incorporated, but do not overmix.
Drizzle 2 Tbsp. oil on a rimmed baking sheet. Roll mixture into small (approx. 1½") balls - similar to the size of ping-pong balls). Arrange equally spaced on the sheet pan and bake meatballs, shaking pan halfway through, until crispy on all sides, about 12 to 15 minutes.
While meatballs are cooking, finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl - then dd remaining ½ cup oil and stir to combine. Season with salt and pepper.
Transfer meatballs to a platter, and serve with salsa verde and fresh herb sprigs.