By Esther Boateng
To make better meatballs you need better ingredients. Instead of regular ground beef or lamb try ancestral ground meat, Iberico pork, all-purpose seasoning, duck eggs, milk, and sourdough breadcrumbs. Combine these main ingredients with vegetable powders plus additional seasonings, then bake until fully cooked for tender and flavorful meatballs with a nutritional boost.
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Pre-heat oven to 350 degrees F.
To a small mixing bowl, add sourdough breadcrumbs, milk and 2 eggs and whisk with a fork.
Let this mixture sit for a few minutes while you prepare the ground meat.
To a large bowl add ground meat and seasonings.
To the meat blend, add egg mixture and mix well.
Divide meat mixture into small balls.
Use a small amount of water in the palm of your hands to help shape the balls.
Place meat balls on a baking sheet.
Bake for up to 20 minutes turning over halfway through the cooking time.
When the meat browns and is no longer pink inside remove from the oven.
Serve warm or cold.
