Garlicky Meatballs {Polpette all'aglio}

5 from 1 vote

These meatballs are spicy and garlicky. They are easy to make and freeze so that you always have some on hand.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Calories: 331kcal

1 teaspoon kosher salt
18 garlic cloves minced -- q.b. as much or as little as you like
1 cup panko Japanese breadcrumbs
3 pounds ground chuck
3 large eggs slightly beaten
3 chipotle chiles canned in adobo sauce, minced - q.b. as much or as little as you like

Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.
Use a disher to scoop an even amount of meat mixture. Shape the meat in a cupped hand to get a nice smooth ball. Moisten your hands with water if the meat seems to stick.
Place meatballs on a parchment lined baking sheet or on a cooling rack placed inside the baking sheet.
Bake in preheated 350F oven for 35 to 40 minutes.
Remove from the baking sheet and let cool on a paper towel lined tray.
Once cool place the meatballs on lightly oiled wax paper. Freeze. Once frozen store in a freezer container or freezer bag.
Thaw out the amount of meatballs you want to eat and use in whatever recipe you like.

The recipe is our way -- we like spicy food. We made the meatballs using a 1 ½ inch disher which is a good sized meatball. If you make your's smaller -- adjust the oven time.
It may seem redundant to spray wax paper with vegetable oil but we have had things stick to the wax paper when we try to remove the frozen item. Better safe than sorry.