Sir Kensington's Meatballs

Sir Kensington's Meatballs
Staff Writer

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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
729
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
62g
89%
Sugar
6g
7%
Saturated Fat
18g
75%
Cholesterol
152mg
51%
Carbohydrate, by difference
8g
6%
Protein
34g
74%
Vitamin A, RAE
6µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
30µg
33%
Calcium, Ca
45mg
5%
Choline, total
92mg
22%
Fluoride, F
9µg
0%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
326mg
47%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
533mg
36%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
96g
4%
Zinc, Zn
4mg
50%

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.