Total Time: 1 hour

Ingredients:

2 lbs Châtel Farms Ground Beef
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry oregano
1 tablespoon fresh parsley
3 eggs, lightly beaten
1 cup Italian style breadcrumbs
1/4 cup shredded parmesan
1 tablespoon salt
1 tablespoon black pepper

Method:

In a large mixing bowl, *combine the beef, garlic, shallot, oregano and parsley, add the eggs and mix well. Add the breadcrumbs and parmesan cheese, salt and pepper and continue mixing. The meat should be firm and easily molded into meatballs. Roll into desired size meatballs and place on a 15 x 10-inch baking sheet that has been sprayed with nonstick spray. Bake the meatballs in a 350⁰F oven for 15 minutes until set. Remove the meatballs from the oven and set aside. Using a 9-quart stockpot, heat the *Bolognese sauce, add the meatballs along with one cup of water or beef stock and simmer over a medium low heat until the meatballs are fully cooked. Serve hot over pasta.

* See our Bolognese sauce recipe.
* Please refer to our safe handling methods

Serves 4-6 as entrée