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Eyeball Meatballs

Eyeball meatballs are rustic, imperfectly shaped meatballs cooked using baking and stovetop frying methods. Made with ground meat, fresh herbs, smoky paprika, and soy sauce, they develop a crispy exterior with a juicy, flavorful interior. Their playful, uneven appearance makes them a fun and hearty dish perfect for comfort food cravings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g ground meat (beef, pork, or mix) juicy and forgiving
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon smoky paprika or chipotle powder
  • 1 tablespoon soy sauce boosts umami
  • 1/2 cup breadcrumbs to bind the mixture
  • 1 tablespoon lemon juice brightens flavor
  • 2 tablespoons oil for frying

Equipment

  • Mixing bowl
  • Skillet
  • Baking Sheet with Parchment
  • Meat thermometer
  • Slotted spoon

Method
 

  1. Combine the ground meat, chopped parsley, thyme, smoky paprika, soy sauce, breadcrumbs, and lemon juice in a large mixing bowl. Mix thoroughly with your hands until everything is well incorporated and the mixture feels cohesive but not too sticky.
  2. Using clean hands, pinch off small portions of the meat mixture and gently roll them into uneven, rustic balls—no need for perfection, just shapes that feel good in your palm.
  3. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Place the shaped meatballs on the sheet, leaving space between them.
  4. Bake the meatballs for about 15 minutes, or until they’re just set and have a slight golden hue on the outside. They’ll look rustic and uneven—perfectly imperfect.
  5. While they bake, heat a skillet over medium-high heat and add a tablespoon of oil. Feel the oil shimmer and smell a toasty aroma as it heats.
  6. Gently add the baked meatballs to the hot skillet. Using a slotted spoon, turn them carefully so they crisp up evenly on all sides—listen for a gentle sizzling and watch for a deepening golden crust.
  7. Cook the meatballs for about 5 minutes, turning occasionally, until the outside is crispy and crackling, and the interior feels firm yet juicy when tested with a meat thermometer—aim for 70°C (160°F).
  8. Remove the meatballs from the skillet and let them rest on a plate for 5 minutes. This allows the juices to settle and the flavors to meld.
  9. Serve the eyeball meatballs hot, with a squeeze of fresh lemon juice if desired. Their rustic appearance and crispy exterior make them a fun, hearty dish that’s perfect for sharing.

Notes

Embrace the imperfect shapes and enjoy the crispy edges and juicy centers. Feel free to experiment with different herbs or spices for your own twist.