Oct 1
Greek Meatballs and Caldo Gallego
I’ve been baking my Greek meatballs in the oven lately, using lean ground beef, and baking them at 395 ⁰F for around 25 minutes until they reach 165⁰F on my Thermapen, and they’re working out well. I use roughly one pound of ground meat, 3 tbsp breadcrumbs, 2 tbsp milk, 1 egg, 1 chopped small onion/ 1/2 cup chopped onion, a couple shakes of ground cumin, a shake of Aleppo pepper, a couple shakes of dried oregano . Some parsley if I have any.
