Sir Kensington's Meatballs

Sir Kensington's Meatballs
Staff Writer
Thinkstock/iStockphoto

This dish is Sir Kensington’s riff on a class meatball recipe — adding salty cheeses like blue cheese or Gorgonzola instead of the classic Parmesan, and using a little spiced ketchup as not only a binder but added flavor. 

4
Servings
551
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  coarsely ground pork
  • 5  Tablespoons  ketchup, preferably Sir Kensington's Spiced Ketchup
  • 1  Cup  fine breadcrumbs
  • large eggs
  • 1/2  stick melted butter
  • Salt and pepper, to taste
  • 5  Ounces  any variety blue or Gorgonzola cheese, cubed

Directions

Mix all of the ingredients well, finishing with the cheese. Form the mixture into 2-inch balls. Preheat the oven to 450 degrees.

Place the balls on a rimmed baking sheet that has been greased with olive oil.
 
Roast in the oven for 15-20 minutes, turning once so that all of the sides get crispy.
 
Serve the meatballs in a pita torpedo roll with some or all of the following toppings: Sir Kensington’s Scooping Ketchup, wasabi mayonnaise, shredded lettuce, diced tomatoes, diced sweet
onion, and bread-and-butter pickles.

Nutritional Facts

Total Fat
36g
51%
Sugar
7g
8%
Saturated Fat
13g
54%
Cholesterol
172mg
57%
Carbohydrate, by difference
10g
8%
Protein
46g
100%
Vitamin A, RAE
70µg
10%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
229mg
23%
Choline, total
115mg
27%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
702mg
100%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
683mg
46%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
110g
4%
Zinc, Zn
6mg
75%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.