We’ve been into little dishes lately. Usually meatballs are reserved for Sunday sauce but this week we turned them into an appetizer. For this batch I used a mix of ground beef and ground pork (you could also use veal or ground chicken or turkey). I seasoned with salt, pepper, garlic powder, crushed red pepper and fresh minced mint. For the binder I used an egg and panko bread crumbs. (I would advise you to add some fresh grated parmesan cheese…which I can’t do because SOMEONE doesn’t eat cheese…)

I baked these babies in the over at 350 for about 30 minutes and served with a side of spicy mayo. They smelled great and the pop of mint was amazing.

•