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Eyeball Meatballs

Eyeball meatballs are rustic, playful bites made with ground meat, herbs, and smoky spices, shaped into uneven balls that cook to a juicy, slightly chewy texture with a smoky crust. The dish involves mixing, shaping, and pan-frying to achieve a golden exterior and tender interior, often served with a simple sauce or yogurt for contrast.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef or veal juicy and tender
  • 1/2 cup breadcrumbs preferably toasted for smoky flavor
  • 1 egg helps bind the mixture
  • 2 tablespoons chopped parsley
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 clove garlic finely chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons olive oil for frying

Equipment

  • Skillet
  • Mixing bowl
  • Chef's knife
  • Measuring spoons & cups
  • Cooking thermometer

Method
 

  1. Finely chop the onion, garlic, and herbs, filling your kitchen with a fragrant aroma.
  2. In a large mixing bowl, gently combine the ground meat with breadcrumbs, egg, chopped herbs, smoked paprika, onion, and garlic. Mix just until evenly distributed, being careful not to overwork the mixture.
  3. Using your hands, shape the mixture into small, uneven balls—roughly the size of a golf ball—embracing their rustic, imperfect look.
  4. Heat a generous splash of olive oil in a skillet over medium heat until shimmering and just starting to smoke.
  5. Carefully place the meatballs into the hot skillet, making a satisfying crackle as they hit the oil. Space them out so they cook evenly.
  6. Cook the meatballs for about 8-10 minutes, turning occasionally with tongs or a spatula, until they develop a golden-brown, crispy exterior.
  7. Use a cooking thermometer to check that the internal temperature reaches 160°C (320°F), ensuring they’re cooked through and juicy inside.
  8. Remove the meatballs from the skillet and let them rest for a minute so their juices settle.
  9. Serve the eyeball meatballs hot, with a side of tomato sauce or a dollop of creamy yogurt for dipping, showcasing their juicy, chewy texture with a smoky crust.