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Meatballs with Egg White Mayonnaise
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Meatballs with Egg White Mayonnaise
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Meatballs with Egg White Mayonnaise
FROM CHEF DALE MACKAY
Ingredients
Meatballs:
| 1 | pound ground beef, bison or elk | |
| ⅓ | cup onion, finely chopped | |
| 1 | CO-OP GOLD Egg (beaten) | |
| 2 | garlic cloves | |
| ¼ | cup cilantro, chopped | |
| ½ | teaspoon ground black pepper | |
| ½ | teaspoon kosher salt | |
| ½ | teaspoon smoked paprika |
Mayonnaise:
| 1 | CO-OP GOLD Egg white | |
| ½ | teaspoon salt | |
| 1 | teaspoon CO-OP GOLD Dijon Mustard | |
| 1 | tablespoon CO-OP GOLD Lemon Juice | |
| 1 | cup CO-OP GOLD Canola Oil |
Directions
Meatballs: Preheat oven to 350° F. In a large bowl, mix the ground meat, onion, garlic, egg and cilantro, making sure it is all well combined. Add the spices and mix well. Roll the mixture into golf ball sized rounds and arrange them on a baking sheet about an inch apart. Bake for 15 to 20 minutes until cooked through and evenly browned
Mayonnaise: Using either a hand blender or a stand blender, blend everything but the oil. With the blender still running, in a slow and steady stream drizzle in the oil until the mayonnaise has reached your desired thickness. This recipe serves four.
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