Wolfpack-Style Meatballs


Serves 6

1 lb / 453 ground beef (80/20)

2 cloves garlic, minced

2 tablespoons chopped parsley

1 egg, lightly beaten

¼ cup almond meal (or breadcrumbs)

¼ cup grated Parmigiano-Reggiano cheese

¼ cup beef stock

2 teaspoons fine grain salt

⅛ teaspoon fresh ground pepper


Preheat oven to 350ºF (175ºC) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a large bowl, mix all ingredients with your hands until combined

Wet your hands slightly and roll meatballs into 2-inch round balls (about 2½  oz each)

Lay meatballs evenly with a 1-inch gap between each on the prepared baking sheet and bake for 20 minutes.

Serve with Marinara sauce, top with grated cheese, and garnish with fresh basil,